Chicken & Crab Rolls
Nutrition
Calories: 90.02 kcalCarbohydrates: 0.25 gProtein: 14.55 gFat: 3.01 gSaturated Fat: 0.81 gCholesterol: 48.38 mgSodium: 308.95 mgFiber: 0.02 gVitamin A: 0.5305 IUCalcium: 23.69 mgIron: 0.65 mg
Ingredients
- 12 spring roll wrappers
- 8 oz. cooked chicken finely chopped
- 4 oz. crabmeat
- 4 green onions finely chopped
- 1 small carrot grated
- 2 tsp Thai fish sauce
- 2 tsp soy sauce
- 1 garlic clove crushed
- 1 celery stalk finely diced
- 12 small crisp lettuce leaves
- Sunflower oil for deep-frying
Instructions
- Place spring roll wrappers between two clean damp towels, to soften.
- In a bowl, mix together chicken, crab, green onions, carrot, fish sauce, soy sauce, garlic and celery. Place a lettuce leaf in middle of each spring roll wrapper. Place a spoonful of chicken mixture on each lettuce leaf. Fold over three sides of wrapper to enclose filling. Roll up firmly.
- Heat oil in a wok or deep-fat fryer to 190C (375F), or until a cube of bread browns in 40 seconds. Add rolls and fry, in batches, 3 minutes, or until crisp and golden. Drain on paper towels. Garnish with green onion flowers and serve with chile dipping sauce.