Sunday, December 23, 2012

Crab and Avocado Spring Rolls


Crab and Avocado Spring Rolls
12 spring roll wrappers
Vegetable oil for frying
FILLING
1 avocado chopped, 1 cup crab meat, 100 grams of camenbert cheese chopped, 2 tablespoons creamed cottage cheese, 1 tablespoons of Dijon mustard, ½ cup of tomato (no seeds), 4 Chopped spring onions, half cup chopped spinach, Salt and cracked pepper

Mix together and place a heaped desert spoon full onto each wrapper and fold into roll - dip your finger in a bowl of water, and wet the edges of the wrapper, as though you were licking an envelope to seal it - roll it like a burrito, tucking up first the corner nearest, then the left and right corners in, and finally roll into the familiar cigar shape. Don't over fill! Fill a deep fry pan halfway with vegetable oil, and heat it on medium until small bit spring roll wrapper sizzles. Fry gently until crisp and golden - about 4 to 5 mins - remove and drain on paper towels. Serve with the cooling Cucumber Avocado Dip and mixed fresh chopped Salad,

Cucumber Avocado Dip
Mix together in processor 1 cucumber - no seeds, 1 avocado, 1 tbsp finely chopped onion, 1 tbsp green bell pepper (finely chopped), 2 tablespoon chopped fresh mint, half cup plain Greek yogurt, 2 tablespoons lemon juice, 1 clove Russian garlic, salt and pepper to taste. Can garnish with sprinkle of paprika and mint sprigs

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