Crab Spring Rolls

By Saveur
1 fave
More from this source
Saveur
Nutrition per serving    (USDA % daily values)
CAL
155
FAT
17%
CHOL
40%
SOD
32%

Comments

Add a comment

Ingredients for 4 servings

4 oz. backfin crabmeat (small chunks

from the rear fin area), picked through

to remove any bits of shell

4 oz. medium shrimp, finely chopped

3 oz. ground pork

2 cloves garlic, finely chopped

2 tbsp. grated carrot (use the large-holed

side of a box grater)

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 large shallots, finely chopped

12 8"-square spring roll wrappers

1 oz. bún (Vietnamese rice vermicelli),

cooked according to step 1 in our Crab Soup

recipe

You might also like

Crab-And-Pork Spring Rolls
Epicurious
Vietnamese Spring Rolls (Crab)
The Foodies' Kitchen
Vietnamese Spring Rolls (Cha Gio) Recipe
Rasa Malaysia
Baked Spring Rolls
Every Day with Rachael Ray
Lemongrass Crab Triangles
donna hay
Cha Gio (Vietnamese Spring Rolls)
Amateur Gourmet
Vietnamese Fried Crab Spring Rolls Recipe
Vietnamese Foody
Crab And Pork Spring Rolls
Food.com
Spring Rolls
AllRecipes.com
Fried Spring Rolls
Foodista.com