RECIPE: Crab Spring Rolls

I adapted this recipe from an epicurean hero of mine, Gordon Ramsay. It is fantastic, paired with an extra dry champagne or sparkling wine, or a German estate Riesling.


Ingredients

8 large spring roll wrappers (about 10 inch/25 cm sq)
1 large egg white, for sealing the edges
peanut/canola oil, for deep-frying
sweet chili sauce, for dipping

Filling:
9oz (250gm) crabmeat, picked over
2 green onions, finely sliced
small handful of cilantro (coriander) leaves, chopped
one red chili, seeds and ribs removed and chopped finely
1 tbsp whole grain mustard
1 1/2 tbsp mayonnaise
sea salt and black pepper, for seasoning
juice from 1 medium lime, to taste

Method

• Toss all ingredients for the filling into a bowl and mix together gently until well-combined. Add more or less lime juice according to your taste. I like it a little tangier to counter the heaviness of the oil.
• Divide the filling into 8 equal portions in the bowl.
• Lay a spring roll wrapper on a cutting board with the corner facing you. (Keep the rest covered with a slightly damp dish towel to prevent from drying out.)
• Spoon the crabmeat filling onto the bottom half of the wrapper, then brush the edges of the surrounding pastry with egg white.
• Fold the bottom edge up over the filling, brushing the sides witih egg white, and then fold them in and over the filling, like an envelope. (refer to picture)
• Roll up into a log, making sure the edge is rolled under to seal it properly. Repeat with the rest of the wrappers and filling.
• Heat the oil for deep-frying (at least 2 1/2 inch/6 cm depth) in a suitable pan to 350F (180C).
  
• Deep-fry the rolls in batches for about 40-50 seconds until golden brown and crispy. Drain on paper towels.
• Cut the spring rolls in half diagonally, and serve warm with a bowl of sweet chili sauce on the side for dipping.