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    You are in: Home / Deep-fried / Crab and Sweetcorn Spring Rolls With Chili Caramel Dip Recipe
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    Crab and Sweetcorn Spring Rolls With Chili Caramel Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    English_Rose's Note:

    Golden crisp rolls of crab and sweetcorn with a chili caramel dip make a sensational snack or appetizer.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the spring rolls

    For the dipping sauce

    Directions:

    1. 1
      Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
    2. 2
      Leave to cool slightly and transfer to a bowl. Add the crab, coriander, crème fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.
    3. 3
      Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
    4. 4
      Place the sugar in a saucepan over a medium heat and allow it to dissolve. Continue to cook until the sugar turns a rich dark caramel colour.
    5. 5
      Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée.
    6. 6
      Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.
    7. 7
      Heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden. Drain and serve with the chilli dipping sauce.

    Ratings & Reviews:

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    Nutritional Facts for Crab and Sweetcorn Spring Rolls With Chili Caramel Dip

    Serving Size: 1 (430 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1472.3
     
    Calories from Fat 1195
    81%
    Total Fat 132.8 g
    204%
    Saturated Fat 21.0 g
    105%
    Cholesterol 112.1 mg
    37%
    Sodium 1753.5 mg
    73%
    Total Carbohydrate 58.9 g
    19%
    Dietary Fiber 1.9 g
    7%
    Sugars 34.0 g
    136%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    salt & freshly ground black pepper

    kaffir lime leaves

    lemongrass

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