Fresh Crab Springrolls

Name: Fresh Crab Springrolls
Ingredients: 2 ounces Chinese cellophane or glass noodles, cooked; Dash sesame oil; Dash soy sauce; 1 tablespoon chopped green onions; Freshly ground black pepper; 8 rice papers or spring roll wrappers; 1 pound jumbo lump crabmeat, picked over for cartilage; 1/4 cup mayonnaise; 2 teaspoons chili paste; Salt and pepper; 1/2 cup bean sprouts; 1/2 cup julienne papaya; 1/2 cup julienne carrots; 1/2 cup packed cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro leaves, for garnish; 1/2 cup packed fresh mint leaves; 1 cup Spicy Peanut Sauce, recipe follows

16 ingredients

33 steps

Ingredients

2 ounces Chinese cellophane or glass noodles, cooked
Dash sesame oil
Dash soy sauce
1 tablespoon chopped green onions
Freshly ground black pepper
8 rice papers or spring roll wrappers
1 pound jumbo lump crabmeat, picked over for cartilage
1/4 cup mayonnaise
2 teaspoons chili paste
Salt and pepper
1/2 cup bean sprouts
1/2 cup julienne papaya
1/2 cup julienne carrots
1/2 cup packed cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro leaves, for garnish
1/2 cup packed fresh mint leaves
1 cup Spicy Peanut Sauce, recipe follows

Directions

1

Preheat the fryer to 360 degrees F.
2

In a small mixing bowl, add the noodles.
3

Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper.
4

Mix thoroughly.
5

Bring water to a boil in a 10-inch saute pan and remove from the heat.
6

Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds.
7

Remove and lay on the parchment paper.
8

In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste.
9

Mix well.
10

Season with salt and pepper.
11

Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture.
12

On top of the noodles, sprinkle 1 tablespoon of the sprouts.
13

Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint.
14

Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal.
15

Repeat with remaining wrappers and filling.
16

Fry half of the spring rolls until golden.
17

Remove and drain on paper towels.
18

Season with salt.
19

Slice each roll in half diagonally.
20

Serve the rolls on a large platter with the Spicy Peanut Sauce.
21

Garnish with chopped cilantro.
22

1 cup lightly packed fresh coriander leaves and upper stems
23

1/2 cup peanut butter
24

1/4 cup plus 2 tablespoons low-sodium soy sauce
25

1/4 cup plus 1 tablespoon lime juice
26

2 tablespoons hoisin sauce
27

1 tablespoon Vietnamese fish sauce
28

1 tablespoon sambal oelek or other hot chili sauce
29

1 teaspoon minced garlic
30

1 teaspoon sesame oil
31

In a food processor, combine all ingredients together.
32

Process until smooth, then transfer to small bowls for dipping.
33

Yield: 1 1/4 cups sauce