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Mini crab rangoon spring rolls

Mini Crab Rangoon Spring Rolls Recipe
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Serving size: 2-4

Ingredients:

  • 8 oz fresh crab meat

  • 8 oz cream cheese

  • 1 tbsp fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1 tbsp scallion, finely chopped

  • Spring roll wrappers

  • Coconut oil (for frying)

 

​Sweet and Sour Sauce

  • 1/2 cup fresh pineapple juice

  • 1/2 cup ketchup

  • 1/4 cup coconut sugar

  • 2 tbsp apple cider vinegar

  • 1 tbsp coconut aminos

  • 1 tbsp flour (to thicken - we used GF)

Food Sources:

  • K​etchup with Blue Agave (Organicville)

  • Organic Golden Coconut Sugar (Big Tree Farms)

  • Organic Coconut Aminos (Big Tree Farms)

  • Apple Cider Vinegar (Bragg)

  • Gluten-Free All-Purpose Flour (King Arthur Baking)

DirectionS:

  1. Mix crab, cream cheese, ginger, garlic and scallion in a small bowl

  2. Follow directions on spring roll wrappers to soften

  3. Place 1 tbsp of crab mixture to center of softened spring roll wrapper

  4. Gently fold right and left sides over crab mixture and finish by folding bottom to top while rolling into mini-sized spring roll

  5. Fry spring rolls by placing coconut oil in a skillet (enough to cover bottom of skillet) and continuously turn until golden brown on all sides

  6. Mix all sweet and sour sauce ingredients, except for flour, in a small pot and bring to a boil

  7. Once boiling, remove sauce from heat and add in flour while stirring until sauce thickens

  8. Place sauce in refrigerator to cool

  9. ENJOY!

5/24/23
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