Crab Spring Rolls Recipe - (4.6/5)

Name: Crab Spring Rolls Recipe - (4.6/5)
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

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For making spring rolls, most Vietnamese-American home cooks use the spongy, wheat-based wrappers called TYJ Spring Roll Pastry, which are made by the Spring Home...

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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