Spicy Crab Coconut Spring Rolls with Sweet & Sour Dipping Sauce
Submitted by: Kent County High School during the 10th anniversar...
A sweet and spicy take on the ever popular spring roll!
8 Medium flour tortillas
½ small Savoy cabbage, finely shredded
1 small Red onion, thinly sliced
1 Tbsp White sesame seeds, toasted
1 tsp Sesame oil
1 Tbsp Soy sauce
4 garlic cloves, minced
2 Tbsp Tulkoff Ginger Puree
6 oz Blue lump crabmeat
2 Tbsp Sambal Oelek (chili paste)
2 Tbsp Coconut milk
1 cup Carrots, finely shredded
4 Tbsp Cilantro, chopped
2 Eggs for egg wash
6 Tbsp Sweet chili sauce
3 Tbsp Apricot preserves
In a sauté pan, wilt the cabbage in the sesame oil over medium heat. Add in the red onion, sesame seeds, and soy sauce. Set mixture aside.
Lay out the tortillas and in the center of each, spread Ginger Puree and chili paste in a rectangular strip. Divide the cabbage mixutre, crabmeat, carrots, cilantro, garlic, and coconut milk amongst the tortillas.
Roll the tortillas, folding in the sides as you go. Brush the egg wash on the edge of the rolled tortilla to seal the wrap.
Heat oil in a deep fryer to 350.° Fry each roll until golden brown on all sides. Drain excess grease and keep warm.
For the dipping sauce, mix the sweet chili sauce and the apricot preserves together.
Serve rolls while still warm alongside sweet and sour sauce.