This is a variation of the popular spring roll that is also a staple throughout Asia. If you enjoy a simple deep fried dish or need something to bring in bulk to a party, This is a really simple way to create a lot of one item. Personally I love garnishing my plates so I chose the traditional shredded lettuce nest. You also do not need to cut it up, but shingling it provides a nice decorative touch if you're worried about presentation.
Time to Cook: 1 hr
Utensils:
Large Mixing Bowl
Cutting Board
Knife
Small Bowl
Pot of Oil/Deep Fryer
Plastic Gloves or Large Mixing Spoon
Ingredients:
50 pack of Spring Roll Pastry (can buy at any Asian market)
2 Packs of imitation crab (I would not waste money on real crab)
2-3 Bricks of Cream Cheese (softened)
3 Tbsp of Garlic Powder
Chives (Chopped)
Green Onions (Chopped)
Salt and Pepper to taste
Flour and water
Directions:
Peel apart the spring roll pastries so that you can work with each individual sheet. Place them in a bag and temporarily seal so that they don't dry out.
In a large mixing bowl add the imitation crab and tear them into little strings, similar to that of pulled pork/chicken.
Once torn up add 2 bricks of cream cheese first and mix up with a glove. If the mixture looks like it has too much crab compared to cream cheese, add half the brick at a time. Depending on what kind of taste you prefer you can always add more or less cream cheese as long as there is enough to coat the imitation crab.
If the consistency looks good, add garlic powder, salt and pepper, green onions, and chives. Feel free to taste the mix and add whatever extra flavours you think it needs. Set next to pastry sheets.
Add water and flour into a small bowl and stir to make a wet paste. Consistency should be slightly thinner than pancake batter.
Bring out the pastry sheets and lay it down with a corner pointing towards you. Use a spoon or your finger to smear some of the flour paste onto the corner furthest away from you on the sheet you are working on. Add 1.5 tablespoons of the crab cream cheese mixture onto the sheet near your end and shape it to about 3 inches in length.
Take the corner closest to you and fold it over the mixture and fold in the two sides and roll. Set aside.
Heat up a pot of oil (medium high heat) or deep fryer and do not add the spring rolls until the oil is piping hot.
Once hot, add the spring rolls to the pot and watch them carefully. You may have to flip them, but once the spring rolls are golden brown all around you can remove them and place them on a plate with a paper towel on it to soak up excess oils. Serve immediately!
Have any questions? E-mail me! Tried it? Let me know how it tastes or send pics! Let me know what kind of things I should add! Thanks for reading!
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