- 8 oz cooked white crab meat
- 4 oz organic cream cheese
- 3 spring onions, finely sliced
- 1 ½ tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt and white pepper
- Vietnamese rice paper squares
- Oil, for deep frying
- Coconut Aminos, soy free soy sauce, for dipping
- Combine the crab meat with the cream cheese, spring onions, garlic powder, and Worcestershire sauce. Season well with salt and white pepper.
- Trim the rice paper squares into suitable squares (ours were 8.5 x 8.5 in, so we cut each one into 4 smaller squares, approx. 4 x 4 in each) and dip into a bowl of warm water – one at a time - as per the packet instructions.
- Scoop a small amount of the crab mixture onto the lower half of the softened rice paper and tuck in the two sides. Roll the rice paper as you would when making a wrap or a spring roll and set aside. Repeat with the remaining mixture until you have made 16. If you can, choose to make a variety of shapes, but the ‘spring roll’ shape is foolproof.
- The crab summer rolls can be eaten fresh (not fried), but if you choose to fry them, heat a deep-based pan with oil. Deep fry the crab parcels until golden, then remove with a slotted spoon and place on a tray lined with kitchen paper to absorb excess grease. WARNING: The pockets tend to puff up when heating in the oil. Be very careful of this as hot oil could spatter. Keep the rolls moving with a metal spatula and do not attempt this with kiddies nearby!
- Garnish Gluten-Free Crab Rangoon with a handful of sliced spring onions if you have any left over. Both the fresh rolls and the fried ones are great dipped in delicious coconut aminos sauce.