Crab Spring Rolls with Dipping Sauce

Crab Spring Rolls with Dipping Sauce
Cook / Prep Time: 45 min

This recipe is healthy and fun, it’s a great dinner to make together.  This is another delicious classic from John Bishop’s “Cooking at Home”. -Jen


Yields 20 spring rolls

Crab Filling:

1 lb Crab Meat
1 tsp Ginger (grated)
1 Lime (zested and juiced)
1 Tbsp Sesame oil

  • Combine all the ingredient s for the crab filling in a bowl. Reserve.

Vegetable Filling:

2 Cups Napa Cabbage (shredded)
2 Cups Carrot (grated)
1 cup Shiitake Mushrooms (sliced)
1 tsp Ginger (grated)
3 Green Onions (chopped)
2 Tbsp Sesame oil
1 clove Garlic (minced)


  • Heat a large saute pan over medium heat. Saute the vegetables in the sesame oil for about 5 mins. Season with a pinch of salt and pepper. Remove from heat allow to cool.

Paste for sealing spring rolls:
2 Tbsp Flour
1/4 cup Water (cold)

  • Mix together these two ingredients to make a paste.
  • Lay out spring roll wrapper on board. Mix the crab filling with the vegetable filling.
  • Place 2 to 3 Tbsp filling on each wrapper. Roll them up tightly, tucking the ends as you roll.
  • Brush the flap with a bit of the flour paste, and press to seal. Repeat process.
  • To cook the spring rolls, you can either use a home deep fryer or heat a medium sized frying pan on medium high heat. Add vegetable oil to a depth of 1/2 “. You want the oil hot, but not smoking. The ideal temperature is between 350-375 F. Gently, place 5 or 6 rolls and fry them until golden brown on all sides. Remove from oil onto a plate lined with paper towel to soak up any excess oil. Season with a pinch of salt. Repeat this process until all the spring rolls are cooked. Serve with dipping sauce.


Spring Roll Dipping Sauce:
Yields 1.5 cups

3 Tbsp Lime juice
3 Tbsp Rice vinegar
3 Tbsp Sesame oil
1 Tbsp Honey
1 Tbsp Ginger (grated)
2 cloves Garlic (minced)
3/4 cup Hoisin sauce
1 Tbsp Cilantro (chopped)

  • Blend ingredients in a small blender, and then add the chopped cilantro.

* This yummy spring roll recipe is from Cooking at House by John Bishop.

Other Crab Recipes