Chilled Spring Rolls


2 green onions 5 cups bean sprouts (10 ounces) 10 cooked fresh crab legs (each about 2 inches long) -- shelled OR 10 imitation whole crab legs (each about 2 inches long) 1 teaspoon sesame oil 10 leaf lettuce leaves 10 ready-to-eat spring roll skins (8 1/2 inches square) 1/3 cup chopped fresh cilantro Honey Sichuan Sauce -- (recipe follows) HONEY SICHUAN SAUCE 1/3 cup honey 1/3 cup chili puree


Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal. Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. HONEY SICHUAN SAUCE: Mix ingredients.


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