Crab & sweetcorn spring rolls with sweet chilli dipping sauce

Crab & sweetcorn spring rolls with sweet chilli dipping sauce

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Is it just me, or is chilli sauce addictive? You can buy crab meat quite easily now, but you could also adapt it using salmon or prawns. This is an easy dish to prepare and everyone will love it.

Ingredients

Quantity Ingredient
2 spring onions
1 small bunch fresh coriander
200g white crab meat
200g sweetcorn, drained
4 large spring roll wrappers, (or 16 small ones to make canapé sized rolls)
vegetable oil, for deep-frying
sea salt
freshly ground black pepper
100ml sweet chilli dipping sauce, to serve

Method

  1. Finely slice the spring onions and chop the coriander. Mix together the spring onions, crab meat, sweetcorn and coriander, and season with salt and pepper.
  2. Divide the mixture evenly between the spring roll wrappers and wet the edges with a pastry brush dipped in water. Fold in the outer edges in by 2cm, then roll up tightly.
  3. Heat the oil in a deep-fryer to 160°C. Add the spring rolls in batches and cook for 2–3 minutes, or until golden brown. Remove and drain on kitchen paper.
  4. Serve hot with the sweet chilli dipping sauce.
Tags:
James Martin
Saturday Kitchen
quick meals
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