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Crab surimi spring rolls with Chinese sausage
Course:
Appetizer, Main Course, Tapas
Cuisine:
Asian Inspired
Keyword:
Chinese sausage, spring rolls, surimi
Servings:
4
people
Author:
Steve Paris
Spring rolls feature significantly in cuisines across South East Asian. The fillings vary considerably by location. Taking that as my cue, these crab surimi spring rolls with Chinese sausage are in their own category of deliciousness.
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Ingredients
15
large spring roll sheets
20
crab surimi sticks
3
fennel bulbs
150
g
enoki mushrooms
2
onions
4
chinese sausages
1/2
cup
cooked chick peas
4
cloves
black garlic
optional
delectabilia salad dressing
mixed green leaf salad
Instructions
Crab surimi and caramelised fennel spring rolls…
Dice the fennel root and onions.
Saute over a low heat until caramelized, about 20 minutes.
Trim the stalky parts of the evoke mushrooms, then chop into 10mm pieces.
Saute the enoke mushrooms in 10 g butter until station to brown (about 10 minutes)
Peel the garlic cloves and cut into 1/8th’s.
Gently combine the caramelised fennel, mushrooms, and black garlic.
Lay out a spring roll wrap in a diamond orientation.
Put a couple of crab sticks in the centre, then top with some of the fennel, mushroom, black garlic mixture.
Wrap according to this photo.
Crab surimi and chinese sausage spring rolls…
Cut the chinese sausages into rounds, 3-4mm thick.
Saute in vegetable oil until starting to brown. Remove from heat.
Saute the chinese sausage over a medium heat until some of its fat has rendered,
Remove from oil and drain on paper towels.
Chop the crab surimi into similar sized pieced as the chinese sausage.
Mash the chick peas with a fork.
Gently combine the sautéed chinese sausage, chopped crab sticks, and mashed chick peas.
Wrap according to this photo.
Cook the spring roles
Fry spring rolls in hot oil until lightly brown.
Allow to drain and cool on paper towels for 10 minutes.
Notes
Serve with a green salad.
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