Kimchi Crab Spring Rolls
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Sugar (/30ml)2 tbsps
Soy Sauce (/30ml)3 cloves
Garlic (minced)1 bunch
Cilantro (fresh, chopped)3 large
Cucumber (cubed)Directions:
1
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
2
Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes
3
Let cool
4
For the thin omelet: Sprinkle the eggs with salt and pepper
5
Heat a nonstick skillet over medium-low heat and coat with a small amount of oil
6
Use a paper towel to spread it around and wipe up any excess oil
7
Add a little of the beaten egg and rapidly swirl it around until it coats the bottom
8
Cook over low heat just until the egg is set, 15 to 30 seconds
9
It's done when the edges are dry and the top is just about cooked
10
Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate
11
The omelet should flop out like a crepe
12
Continue with the remaining egg
13
Roll up the omelets and cut into thin strips
14
Set aside
15
For the spring rolls: Remove the crabmeat from the shells
16
(You can reserve the shells in a freezer bag for making stock)
17
Lay a spring roll wrapper on a work surface so you have a diamond shape
18
Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond
19
Add some of the omelet and spoon over some kimchi
20
Top with a spoonful of crabmeat and some cilantro
21
Dip your finger in water and spread a small amount around the edge of the wrapper
22
Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling
23
Cover each roll with damp paper towels as you finish
24
Heat the canola oil in a deep fryer to 375 degrees F
25
Fry the spring rolls, turning them once or twice, until golden and crisp
26
Transfer to paper towels to drain
27
Serve the spring rolls with the dipping sauce
28
Dissolve the salt in 12 cups (3 liters) cold water
29
Add the cabbage and refrigerate for 4 hours
30
Rinse the cabbage thoroughly under cold running water at least 3 times
31
Pat dry
32
Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat
33
Add the flour and whisk for 3 minutes
34
Add the sugar and continue to cook, whisking, for 1 minute more
35
Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor
36
Add the flour mixture and pulse to combine
37
Set the kimchi paste aside
38
Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl
39
Stir in the kimchi paste
40
Refrigerate until ready to use
41
You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented
42
Yield: About 8 cups (2 liters)