Crab Spring Rolls

written by Jessica Chiasson Wood on December 12, 2012 in hors d'oeuvres with 10 comments

crab spring rolls

I love making these Crab Spring Rolls for party appetizers especially during the holidays they are always a huge hit!

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Crab Spring Rolls
Perfect for parties and holidays!
Recipe type: Appetizer
Cuisine: Cajun
  • For the Spring Rolls:
  • 1-ounce bean threads
  • 5 ounces lump crab meat
  • 2-tablespoon red bell pepper
  • 1-cup coleslaw mix
  • Rice vinegar
  • 1 tablespoon onions, diced
  • 1 garlic clove, pressed or minced
  • ½-cup bean sprouts
  • 2 green onions, sliced
  • Salt & Pepper
  • A few dashes crystal hot sauce
  • 1-tablespoon fresh lemon juice
  • 1-package egg roll wrappers
  • 4 tablespoons peanut oil
  • For the Dipping Sauce:
  • ¼ cup splenda
  • ½ cup warm water
  • ¼ cup fish sauce
  • ¼ cup white vinegar
  • ½ a lime, juiced
  • 4 garlic cloves, chopped
  • 1 tablespoon garlic chili paste
  1. For the Spring Rolls:
  2. Bring 2 cups of water to a boil.
  3. Remove from heat and soak the bean threads in hot water for 10 minutes. Drain and chop a few times and set aside.
  4. Marinate the red bell peppers and coleslaw in rice vinegar overnight.
  5. Once ready to use strain liquid.
  6. In a large bowl, combine all ingredients except for the wrappers & oil. Mix carefully to not break up the crab.
  7. Spoon mixture into the wrappers and roll like an egg roll. Continue until finished. Makes 12 egg rolls.
  8. In a skillet set over moderately high heat, heat the oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them.
  9. Serve when cool enough to eat, with dipping sauce.
  10. For the Dipping Sauce:
  11. Combine the following ingredients in a bowl and set aside until ready to use.
Tip: Once you open the wrappers cover with a damp paper towel to keep from drying out.

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