Long Crab Roll Spring Roll

Crispy golden spring rolls filled with savory long crab rolls and fresh vegetables, offering a perfect balance of crunch and flavor, ideal as an appetizer or light snack.

Ingredients

For the filling:

• 8–10 Seafoodking long crab rolls (kanikama), sliced into thin strips

• 1 cup shredded cabbage

• ½ cup julienned carrots

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• ½ tsp salt

• ½ tsp white pepper

• 1 tbsp oyster sauce (optional)

  
  

For wrapping:

• 15–20 spring roll wrappers

• 2 tbsp water + 1 tbsp flour (for sealing paste)

  
  

For frying:

• Oil for deep frying

  
  

Optional dipping sauce:

• Sweet chili sauce or soy sauce with chili oil

  
  

Instructions

1. Prepare the filling

   Heat a little oil in a pan and sauté garlic until fragrant. Add cabbage and carrots, stir-fry for 2–3 minutes until slightly softened. Add Seafoodking long crab rolls, soy sauce, salt, white pepper, and oyster sauce. Mix well and cook briefly. Remove from heat and let the filling cool completely.

   
   

2. Wrap the spring rolls

   Place a wrapper on a flat surface in a diamond position. Add 1–2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, then fold in the sides, and roll tightly. Seal the edge with the flour-water paste.

   
   

3. Fry the spring rolls

   Heat oil to medium heat (about 170–180°C). Fry the rolls in batches until golden brown and crispy, about 3–4 minutes. Remove and drain on paper towels.

   
   

4. Serve

   Serve hot with your preferred dipping sauce.