Who says party food can’t surprise you? These fried spring rolls are stuffed with tender crab, crunchy slaw and a clever Miracle Noodle swap that keeps things light but oh-so-satisfying. Golden, gingery, crispy and made for sharing, they’ll vanish faster than you can fry the next batch.
Crispy Crab Spring Rolls
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Ingredients
- 12-14 wheat-based spring roll wrappers
- 1 Tbsp. all-purpose flour + 1-2 Tbsp. water, for flour paste
- 1 pkg. Miracle Noodle Organic Spaghetti Style drained and rinsed per pkg. instructions
- 10 oz. lump crab meat
- 10 oz. slaw mix
- 1- inch knob ginger grated
- 4 cloves garlic minced
- 3 stalks green onion small chop
- 2 Tbsp. tamari sauce or liquid aminos
Instructions
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Into dry pan over medium heat, place noodles and move them around in pan until all water has evaporated.
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In mixing bowl, combine noodles, crab, slaw, ginger, garlic, green onion and tamari sauce, mixing together well.
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In small bowl, combine flour and water. Mix thoroughly until a smooth, lump-free consistency is achieved. (Note: The paste will be used to seal the spring roll wrapper. It should be thick enough to stick to the wrapper, but not so thick that it becomes lumpy or hard to spread.)
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On prep surface, lay out one spring roll wrapper with corner pointed toward you. Place 1/4 cup filling on wrapper and fold corner up over mixture. Fold left and right corners toward center and continue to roll. Brush flour paste on last corner to seal.
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Repeat with remaining spring roll filling.
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In deep frying pan over medium-high heat, heat avocado oil to 350-375 degrees F, and fry spring rolls in batches for 5-6 minutes, flipping frequently, until golden brown. Drain spring rolls on paper towels.
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Serve with your favorite sauce.
Notes
Nutrition
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