Starters – Spring Rolls and Dipping Sauce.

Starters - Spring Rolls and Dipping Sauce You can have Starters – Spring Rolls and Dipping Sauce using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Starters – Spring Rolls and Dipping Sauce

  1. Prepare of groundnut oil (peanut).
  2. It’s of sesame oil.
  3. It’s of garlic clove, crushed.
  4. You need of fresh red chili, seeded and finely sliced.
  5. It’s of pack of fresh stirfry vegetables (you can use your own vegetables of course).
  6. It’s of ease of fresh root ginger grated.
  7. Prepare of dry sherry or rice wine.
  8. It’s of soy sauce.
  9. You need of fresh pressed crabmeat (both brown and white meat).
  10. You need of spring roll wrappers.
  11. Prepare of small ad, beaten.
  12. Prepare of I also deep frying.
  13. Prepare of Salt and ground black pepper.
  14. Prepare of Lime wedges and fresh coriander to garnish.
  15. It’s of Indonesian sambal – see note above.

Starters – Spring Rolls and Dipping Sauce instructions

  1. Heat a wok briefly, then add the peanut oil and sesame oil. When hot, stir-fry the crushed garlic and chili for 1 minute. Do not stirfry the garlic too long or it will become bitter. Add the vegetables and ginger and stirfry for 1 minute more, then drizzle over sherry or rice wine and soy sauce. Allow the mixture to bubble for up to 1 minute.
  2. Using a slotted spoon, transfer the vegetables to a dish. Set this aside until cool, then stir in the crabmeat and season with salt and pepper.
  3. Soften the spring roll wrappers, following the directions on the packet. Place some of the filling on a wrapper fold over the front edge and the sides, then roll up neatly sealing the edges with a little beaten egg. Repeat this with the remaining wrappers and filling.
  4. Heat the oil in the wok and then fried spring rolls in batches turning several times, until browned and crisp. Remove with a slotted spoon and drain on kitchen paper and keep hot while frying the remainder. Serve at once garnish with lime wedges and coriander with the dipping sauce.