Alive and Cooking

Crab Egg Rolls

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1 packet spring roll sheets

2 eggs, whisked for egg-wash

Vegetable oil


500 g cooked crab meat

1 carrot, shaved

2 spring onions, finely sliced

¼ bunch coriander leaves

1 egg, whisked

Dipping Sauce:

3 tbsp mayonnaise

½ tsp chilli powder

½ tsp white wine vinegar


In a bowl, mix together all the filling ingredients. Fill each roll sheet with filling, wet the edges, fold the corners in and roll up. Coat in egg wash and shallow-fry in a deep pot until golden.

Mix together the dipping sauce ingredients and serve on the side.

Crab Egg Rolls