Seafood

Shrimp and Crab Spring Rolls

chinese-new-year-shrimp-and-crab-spring-rolls

The Chinese New Year is tomorrow February 3rd and since I don’t usually post on Thursday’s I decided we could fudge a little and have my Chinese New Year post today:) Shall we talk Spring Rolls? A delicious blend of seafood and veggies are tucked away in a delicate little wrapper and then baked until crisp and golden giving you the crunch without the frying!

Now don’t be fooled by the simple elegance of spring rolls. They are not as hard as most people make them out to be. As long as you have pre-made wrappers and are quick with your hands you are as good as gold! I haven’t made spring rolls before and they were a refreshing change from the typical fried egg rolls. They are perfect as an appetizer and with the right stuffing and side dish they can be fit to serve as the star of your main course.

My intention of making these spring rolls was to use up veggies that I needed to either cook with or throw away. I decided that the carrots, zucchini and cabbage slow mix would be perfect paired with zesty marinated shrimp and crab and topped with guacamole. When you think about it spring rolls are really just a miniature little self-contained salad to go. You can use whatever veggies or meat you have on hand and by baking these wonders instead of frying you have a healthy dinner or snack just waiting to happen.

Side note: traditionally spring rolls are steamed but I don’t really enjoying steaming anything other than veggies so I decided to go with the trusty old oven. Coat the rolls in egg wash before baking and you have a wonderful tender but crispy outer texture with sheer goodness inside!

Zesty Shrimp and Crab Spring Rolls

Ingredients:

Marinade Ingredients:

1/2 pound medium shrimp, peeled and deveined

1/2 tsp salt and pepper each

1/2 tsp red pepper flakes

2 TBSP olive oil

Juice of 1 lime

Remaining Ingredients:

1/2 pound fresh lump crab meat

2 cloves garlic, minced

1/2 bag of col-slaw mix

2 TBSP chopped cilantro

1/2 bag of shredded carrot sticks (why do the work yourself when you don’t have to!)

6 green onions, thinly sliced

4 tablespoons soy sauce

1/2 tsp oyster sauce

1 tsp ground ginger

1 teaspoon sesame oil

1/2 tsp red pepper flakes

1/2 teaspoon sugar

1/2 teaspoon black pepper  and salt, each

1 egg, slight beaten plus 1 egg yolk mixed with a little water for eggwash

1 package large (8 inch) spring roll wrappers

Directions:

Place the marinade ingredients in a Ziploc bag and toss in the shrimp. Allow to refrigerate for at least 2 hours. After 2 hours, place the shrimp on a baking sheet lined with foil and bake at 400 for 5-6 minutes until the shrimp are cooked, pink and curled. When cool to the touch chop/mince the shrimp into bite size pieces and set aside.

Meanwhile, prepare your veggies and place in a large mixing bowl. Add the crab meat and the rest of the ingredients, including the shrimp. Stir to combine and set aside.

Prepare your baking sheet by spraying it with non-stick cooking spray. Get a deep baking pan out and fill with a little water. Take out your first spring roll wrapper and place it in the water. Allow to sit for at the most 20 seconds. Now, add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the last corner over and tuck snugly under filling and roll up. Brush with egg wash and place on the baking sheet. Repeat the process. NOTE: You can do this up to 4 hours in advance and allow the rolls to sit in the refrigerator until its time to cook.

Bake at 425 for 20 minutes turning them over after 10 minutes. Serve with spicy chile sauce or sweet and sour sauce.

17 Comments

  1. Deanna

    This looks so good. I love spring rolls because they are so easy to work with and you can have them hot or cold!

    02 . Feb . 2011
  2. Sarah

    Not a fun day! Cold and rainy uggh but I am loving this recipe. Too bad I can’t make myself get out in this weather to go to the store:)

    02 . Feb . 2011
  3. Laurelie

    Even though these look delish I was really hoping to stop by and you have a soup on for us! It’s so cold and snowy here in Chicago! I need some soup. Hey- maybe I could make a chinese noodle soup and then these pretty babies on the side? yeah!

    02 . Feb . 2011
  4. Mary Elizabeth

    where did you get your spring roll wrappers. I can never find them and when i do i always seem to forget about them and they go bad!

    02 . Feb . 2011
  5. Jessica-Kitchen Belleicious

    Hey Mary Elizabeth! I found mine at our local grocery store but you can always freeze your wonton, egg roll and spring roll wrappers and that way they can’t go bad and you can use them whenever you want! Have a great day!
    Jessica

    02 . Feb . 2011
  6. Alice

    Oh chinese food is my favorite and these looks so easy and delish. Thanks girl

    02 . Feb . 2011
  7. Rachel

    My stomach is growling! I *love* spring rolls! (Remember that picture on a recent post? My mom refusing to put one down long enough to pray over the food? Yeah, we’re serious about our spring rolls!)

    What an awesome recipe!

    02 . Feb . 2011
  8. Leslie

    Delicious girl! simply delicious!

    02 . Feb . 2011
  9. Heatherk

    Love egg rolls and spring rolls. I don’t think I have ever had seafood in them though. its always pork or chicken!

    02 . Feb . 2011
  10. Mary

    I’m going to have to try these! I’m glad I didn’t miss the recipe challenge for this month!

    02 . Feb . 2011
  11. Allison @ Alli n Son

    Yum, yum,yum! I’ve made crab rangoon before but never spring rolls. I cam just about taste them.

    02 . Feb . 2011
  12. Annemarie @ Brunch at Saks

    So happy you stopped by my blog again! It has been so long- your blog is just as gorgeous as ever! These look delicious- bookmarking them right now! Hugs xoxo

    03 . Feb . 2011
  13. Joanne

    After seeing all of these delicious chinese new year posts, I am kind of depressed that I didn’t make anything to celebrate with! These spring rolls sounds like they are stuffed with some serious deliciousness!

    03 . Feb . 2011
  14. Lindsay

    oh my heavens jess, these look ah-mazing! i have never attempted to make spring rolls but i may have to now!! i hope you are having a great week!

    03 . Feb . 2011
  15. Brownieville Girl

    They look delicious – and the fact that they are low fat – just gets better and better!!

    03 . Feb . 2011
  16. Khara

    I so admire your bravery in the kitchen!

    17 . Feb . 2011
  17. Falia

    These were deeeeelicious!! I’ve never baked fresh spring rolls before, and these turned out great. I also steamed a few in a bamboo steamer and they were equally wonderful and completely different with the soft texture. Not having access to fresh crab meat when I wanted to make this, I used canned lump crab meat, and it was just fine.

    02 . Jan . 2012

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