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Maple Dipping Sauce
1 tsp. vegetable oil
1/2 green onion, thinly sliced
1/2 garlic clove, thinly sliced
1/2 cup mirin or sweet white wine
1/2 cup orange juice
1/4 cup maple syrup
1/3 cup plum sauce
Crab-filled Spring rolls
1 tbsp. vegetable oil
1 green onion, thinly sliced
1/2 cup leeks, sliced in fine julienne
1 cup crab meat, well drained and coarsely chopped
1/2 cooked rice
1 tbsp. chopped fresh parsley
1/2 tsp. grated fresh ginger
1/4 tsp. ground coriander
salt & pepper to taste
1 egg
6 sheets Phyllo pastry (rice sheets or egg roll sheets)
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| 1. |
Maple Dipping Sauce
In a pan, heat the oil and sweat the green onion add the
garlic, mirin, orange juice, maple syrup and plum sauce; simmer until the sauce is sufficiently
thick. Keep hot.
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| 2. |
Crab-filled Spring Rolls
In a skillet, heat the oil and sweat the green onion, mushrooms
and leeks. Add the crab, rice, parsley, ginger and coriander; season. Remove from the heat and add the
egg. Blending well; set aside.
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| 3. |
Preheat the oven to 350 °F |
| 4. |
On a work surface, lightly brush 3 of the Phyllo sheets with oil, stack them and cut the stack into
12 rectangles. Place a portion of the crab mixture on each rectangle and form into rolls, closing the ends.
Repeat with the 3 remaining sheets of Phyllo pastry. Arrange the rolls on an oiled cookie sheet, brush
lightly with oil and bake for 5 to 8 minutes. Serve with the Maple Dipping Sauce. |
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