I was craving fried shrimp dumplings...but had no shrimp ...and no dumpling.
I did have 16 oz of Phillips Premium Crab Meat and some Asian Rice Paper I purchased way back when.
Ginger...garlic...scallion...radish...cilantro, ..."a girl and a dream" ...surly all the necessary components to come up with something great.
So I took two pieces of dry rice paper (one dry sheet shown here) and soaked them together in warm water for just a few seconds...
Once pliable, I placed two tablespoons of my crab spring roll filling (recipe follows) and rolled accordingly...
Fold each side in....
When you get to this point, add a piece of cilantro (I neglected to photograph) to the top - and then roll up.
Your Spring Rolls should look something like this below.
At this point ~ the Spring Rolls are delicious and ready to eat ~ they do not need to be cooked. They're soft, beautiful and perfect to serve at room temperature with your favorite dipping sauce!
Or you could do what I did...
Fry your Spring Rolls up in 350 degree peanut oil*. Either way...Enjoy!
Simple Crab Spring Roll Filling:
16 oz. Phillips Premium Crab
1/4 cup garlic, very finely diced
1/4 cup fresh ginger, very finely diced
3/4 cup scallion, white and green parts, chopped
3/4 cup radish, finely diced
2 tsp. + Sriracha Sauce
Saute the garlic and ginger over medium heat for 3-5 minute until just soft. Remove from pan and cool to room temperature.
Once cooled, mixed all ingredients together.
Voila! A simple, delicious filling for spring rolls, dumplings, wontons...etc!
Whether you eat them fried or not fried...the Spring Rolls can be made ahead of time and either stored in the refrigerator under saran wrap for cold ones...or on a baking sheet and then placed in a 375 degree oven for about 5-10 minutes to reheat until warm.
*Please note...when you fry Rice Paper it does not get hard and crispy like a traditional wonton or dumpling wrapper. Fried Rice Paper gets slightly crisp but still remains soft to the touch. If you're looking for that hard, crisp outer shell, use the same filling recipe above, but roll in wonton or egg roll wrappers instead.