Prep 30 mins
Cook 20 mins
Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.
- 2 garlic cloves, minced
- 2 carrots, small dice
- 6 green onions, thinly sliced
- 1 head cabbage, thinly sliced
- 4-5 shiitake mushrooms, stems removed, diced
- 453.59 g shrimp, shelled and deveined
- 59.16 ml soy sauce
- 4.92 ml sesame oil
- 2.46 ml sugar
- 2.46 ml black pepper
- 226.79 g crabmeat
- 1 egg, separated
- 8 inch package spring roll wrappers
- Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
- Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
- Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
- Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.