The Master of the Kitchen, Sherri Williams is back with a tasty meal that's a perfect finger food! Make this for your upcoming gathering!
Sherri made these tasty rolls with our Miracle Noodle Spaghetti!
Lump Crab Spring Rolls
1 pack Miracle Noodle Organic Spaghetti
8-10 ounces lump crab
10 ounces slaw mix
1-inch knob ginger, grated
3 stalks green onion, chopped
4 garlic cloves, minced
2 tablespoons tamari or liquid aminos spring roll wrappers
Flour paste (flour and water mix)
Pan for frying
1. Prepare Miracle Noodle according to package. Add noodles to dry pan and cook until water has evaporated.
2. Combine noodles, crab, slaw, ginger, garlic and green onion in a mixing bowl.
3. Lay out one spring roll wrapper with a corner pointed toward you. Place about 1/4 cup of the filling on spring roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush some of the flour paste on the last corner to seal the spring roll.
4. Heat fryer to 350 degrees F. In batches, fry spring rolls for 5-6 minutes or until golden brown. Drain on paper towels. Serve with your favorite sauce.
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