Spring rolls with crab meat and pork

Recipe "Spring rolls with crab and pork":

Spring rolls with crab meat and pork


  • 30 ready-made pancakes made of rice paper
  • 200 g of fatty flesh pork shoulder
  • 100 g of finished crabmeat
  • 10 g of dried Chinese black mushrooms
  • 1 large carrot
  • 2-3 leaves Chinese cabbage
  • 1 egg
  • 1 egg yolk
  • 2 cm fresh ginger root
  • 2 cloves garlic
  • salt
  • oil for frying

For the sauce

  • 2/3 cup light soy sauce
  • 1-2 tablespoons of sesame oil
  • 2 cm fresh ginger root
  • 1/3 hot red chili peppers
  • 4 green onions pen

cooking time

1 hour

Number of servings


The complexity of cooking



Meeting with friends, birthday, New Year, Romantic Dinner, Buffet

Step by step recipe for cooking

Step 1

For the sauce, chop the green onions, ginger and chilli and mix with the remaining ingredients, let it brew for 1-2 hours.

Step 2

Pour mushrooms plenty of warm water for 20 minutes. Then fold in a colander, remove the hard stem, cut caps into thin strips. Chop the garlic and ginger.

Step 3

Carrots and Chinese cabbage cut into verythin strips. Heat in a wok 2 tablespoons oil, put ginger and garlic, fry over high heat for 10 seconds., Add the carrots and cabbage, cook, stirring constantly, for 2-3 minutes. Remove from heat, let it cool completely.

Step 4

Pork chop in a food processor or grinder, crab meat, disassemble into small pieces. Mix pork, crab meat, vegetables and lightly beaten egg. Season with salt.

step 5

Spring rolls with crab meat and pork

In a large deep dish, pour hot water. Put rice pancake in water until tender, for 30-50 seconds. Remove, place in front of him. Put about 1.5 tablespoons of filling in 1 cm from the edge of the pancake in the shape of a long rectangle horizontally disposed. Tighten the left and right edges of the pancake over the filling, then roll up the pancake roll. To pancake tightly closed, its free edge should be slightly greased shake yolk with water. Ready-made pancakes lay on the grill and cover with foil.

step 6

Heat the oil in a wok frying to 160-170 ° C. Fry spring rolls in small portions until golden brown, not allowing them to come into contact during cooking 5-6 minutes. Ready-made spring rolls lay on paper towels to glass excess oil. Serve hot with the sauce.

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