Crab Spring Rolls | Saveur

Name: Crab Spring Rolls | Saveur
Ingredients: 4 oz. backfin crabmeat (small chunks from the rear fin area), picked through to remove any bits of shell; 4 oz. medium shrimp, finely chopped; 3 oz. ground pork; 2 cloves garlic, finely chopped; 2 tbsp. grated carrot (use the large-holed side of a box grater); 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 4 tsp. freshly ground black pepper; 2 large shallots, finely chopped; 12 8"-square spring roll wrappers; 1 oz. bún (Vietnamese rice vermicelli), cooked according to step 1 in our Crab Soup; 1 egg white, beaten; Corn oil, for frying; 12 bibb lettuce leaves, for garnish; 12 sprigs Thai basil, for garnish; 12 purple perilla leaves (called tía tô), for garnish (optional) Nuoc châm, for serving; Nuoc châm, for serving

www.saveur.com

Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.

View Original

Share this recipe:

Ingredients

4 oz. backfin crabmeat (small chunks from the rear fin area), picked through to remove any bits of shell
4 oz. medium shrimp, finely chopped
3 oz. ground pork
2 cloves garlic, finely chopped
2 tbsp. grated carrot (use the large-holed side of a box grater)
1⁄4 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
2 large shallots, finely chopped
12 8"-square spring roll wrappers
1 oz. bún (Vietnamese rice vermicelli), cooked according to step 1 in our <a href="https://www.saveur.com/article/Recipes/Crab-Soup/">Crab Soup</a>
1 egg white, beaten
Corn oil, for frying
12 bibb lettuce leaves, for garnish
12 sprigs Thai basil, for garnish
12 purple perilla leaves (called tía tô), for garnish (optional) Nuoc châm, for serving
Nuoc châm, for serving