KIMCHI CRAB SPRING ROLLS
Don't be intimidated by the title! These kimchi crab spring rolls are delicious and easy to make. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 5h
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- For the dipping sauce:.
- Combine 1/2 cup (125ml) water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.
- For the thin omelet:.
- Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.
- Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.
- For the spring rolls:.
- Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock).
- Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.
- Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.
- Heat the canola oil in a deep fryer to 375 degrees F.
- Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain.
- Serve the spring rolls with the dipping sauce.
- Chuck's Kimchi:.
- Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
- Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
- Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters).
Nutrition Facts : Calories 147.2, Fat 3.1, SaturatedFat 0.9, Cholesterol 110.5, Sodium 757.8, Carbohydrate 19.2, Fiber 2.2, Sugar 4, Protein 11.4
CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
Steps:
- For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
- For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
- Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
CRAB SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
- In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.
- In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.
SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
SPRING CRAB SALAD ROLL
Steps:
- Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
- Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
- Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
- Garnish with crumbled pieces of fried plantains and chervil.
More about "kimchi crab spring rolls recipes"
KIMCHI CRAB SPRING ROLLS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Servings 6Total Time 5 hrsCategory Appetizer
KIMCHI SPRING ROLLS | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
QUICK KIMCHI SPRING ROLLS RECIPE - FRANK'S KRAUT
From frankskraut.com
CRAB SPRING ROLLS | RICARDO
From ricardocuisine.com
CRAB AND CHEESE SPRING ROLLS RECIPE | SIDECHEF
From sidechef.com
KIMCHI SOFT CRAB SPIDER ROLL | HANDY CRAB
From handycrab.com
CRAB SPRING ROLLS WITH PINK GRAPEFRUIT, AVOCADO AND TOASTED …
From foodnetwork.com
Author Mark SalterSteps 4Difficulty Intermediate
35 BEST CRAB RECIPES - FOOD.COM
From food.com
KIMCHI CRAB SPRING ROLLS | RECIPE | COOKING CHANNEL RECIPES, SPRING ...
From pinterest.com
KIMCHI CRAB SPRING ROLLS RECIPE | CHUCK HUGHES | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CRAB SPRING ROLLS RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
CRAB KIMCHI SPRING ROLLS - YOUTUBE
From youtube.com
KIMCHI SPRING ROLLS - MRS. WAGES®
From mrswages.com
KIMCHI CRAB SPRING ROLLS : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel29.sni.foodnetwork.com
CRAB SPRING ROLLS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
MY GRANDMOTHER'S CLASSIC CHINESE SPRING ROLLS RECIPE - FOOD …
From foodnetwork.ca
KIMCHI CRAB SPRING ROLLS – RECIPES NETWORK
From recipenet.org
IS KINN IN KOREATOWN THE FUTURE OF FINE DINING IN LOS ANGELES? - LOS ...
From latimes.com
CHEESY KIMCHI ROLLS | KITCHN
From thekitchn.com
You'll also love