Best 4 Crab And Shrimp Spring Rolls In Rice Paper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cooking crab and shrimp spring rolls in rice paper is a delightful culinary experience that combines the flavors of the sea with the freshness of vegetables. These spring rolls are not only visually appealing but also packed with nutrients, making them a perfect appetizer or main course. The combination of tender crab and succulent shrimp wrapped in a thin, crispy rice paper creates a unique texture and a burst of flavors in every bite. Whether you're looking for a quick and easy weeknight dinner or a special dish to impress your guests, this recipe has everything you need to create a delicious and satisfying meal.

Let's cook with our recipes!

SPICY CRAB SPRING ROLLS



Spicy Crab Spring Rolls image

This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.

Provided by Christy Blaker

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4 rice paper wrappers
⅓ English cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks

Steps:

  • Shred crabmeat using 2 forks or in a food processor.
  • Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
  • Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
  • Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g

CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER



Crab-and-Shrimp Spring Rolls in Rice Paper image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield Eight servings

Number Of Ingredients 18

1 cup fresh snow peas, strung
1 medium carrot, peeled and diced
3/4 pound cooked medium shrimp, shelled and cut into 1/4-inch pieces
6 ounces lump crab meat, picked over to remove cartilage
1 cup cooked sticky (glutinous) rice
1 medium-size jalapeno pepper, stemmed and minced (with seeds)
1 medium-size clove garlic, peeled and minced
1 1/2 teaspoons minced fresh ginger
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
1 package 6 1/2-inch round rice paper
3/4 cup sugar
1/2 cup nuoc mam
1/2 cup sherry vinegar
1/2 cup water
3 cups mesclun
1/2 cup fresh mint leaves

Steps:

  • To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
  • Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
  • Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
  • Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
  • Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
  • To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
  • To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 1 gram, Protein 13 grams, SaturatedFat 0 grams, Sodium 1800 milligrams, Sugar 21 grams, TransFat 0 grams

CRAB SUMMER ROLLS



Crab Summer Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 summer rolls

Number Of Ingredients 12

1/4 cup rice wine vinegar
2 tablespoons tamari or low-sodium soy sauce
1 teaspoon garlic chili paste, such as sriracha
1 teaspoon grated fresh ginger
2 cups cooked rice sticks/noodles (about 2 ounces)
1/4 teaspoon toasted sesame oil
6 sheets rice paper wrappers
1/2 cup fresh cilantro sprigs
1/2 cup fresh basil leaves
1 cup lump crabmeat
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and cut into thin strips

Steps:

  • For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
  • For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
  • Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams

CRAB SPRING ROLLS



Crab Spring Rolls image

Make and share this Crab Spring Rolls recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 22

8 large spring roll wrappers (about 25cm square)
1 large egg white, for brushing
oil, for deep-frying
250 g white crabmeat
2 spring onions, trimmed and finely sliced
85 g sweetcorn
1/4 cup coriander leaves, roughly chopped
1 tablespoon coarse grain mustard
sea salt
black pepper
1 lime, juice of (tiny squeeze)
40 g soft brown sugar
50 ml rice wine vinegar
1 garlic clove, finely chopped
2 red chilies, deseeded and finely chopped
1/4 cup coriander, stalks finely chopped
1 tablespoon fresh ginger, peeled and finely grated
1 pinch salt
150 ml soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 lime, juice of

Steps:

  • For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
  • Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
  • Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180°C To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
  • Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
  • For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
  • Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

Nutrition Facts : Calories 390.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 32, Sodium 3544.4, Carbohydrate 62.5, Fiber 2.7, Sugar 17.4, Protein 24.7

Tips:

  • To make the best crab and shrimp spring rolls, use fresh, high-quality ingredients. Look for crab and shrimp that are bright in color and have a mild, sweet smell.
  • When preparing the spring rolls, be sure to soak the rice paper wrappers in warm water for a few seconds before using. This will make them pliable and easy to work with.
  • When filling the spring rolls, be sure to use a variety of ingredients to create a delicious and flavorful filling. Some good options include crab, shrimp, vermicelli noodles, bean sprouts, carrots, and herbs.
  • To ensure that the spring rolls are cooked evenly, fry them in hot oil until they are golden brown and crispy.
  • Serve the spring rolls with a dipping sauce of your choice. Some popular options include sweet and sour sauce, nuoc cham, or hoisin sauce.

Conclusion:

Crab and shrimp spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With a little planning and preparation, you can make these spring rolls at home in no time.

Related Topics