Crab and Sweetcorn Spring Rolls With Chili Caramel Dip

"Golden crisp rolls of crab and sweetcorn with a chili caramel dip make a sensational snack or appetizer."
 
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Ready In:
1hr
Ingredients:
25
Serves:
4
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ingredients

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directions

  • Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
  • 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.
  • Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
  • 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.
  • Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée.
  • Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.
  • 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.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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