Chagio Recipe
Summary
MethodDeep Fried
Ingredients
| 8 oz. crabmeat, shell and cartilage removed and flaked | ||
| Onion | 1 Small, finely chopped | |
| Carrot | 1 , grated | |
| Bean sprouts | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| spring | 10 | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Put the crabmeat, onion, carrot, bean sprouts, and egg in a bowl and combine thoroughly.
Put about 2 tablespoons of the filling in the centre of one spring roll wrapper and carefully roll up diagonally to make a neat parcel, making sure that the filling is completely enclosed.
Fill a large deep-frying pan one-third full of oil and heat it until it is very hot.
Carefully lower the rolls (on a spatula or slotted spoon), a few at a time, into the oil and fry until they are golden brown and crisp.
Remove from the oil and drain on kitchen towels.
Put about 2 tablespoons of the filling in the centre of one spring roll wrapper and carefully roll up diagonally to make a neat parcel, making sure that the filling is completely enclosed.
Fill a large deep-frying pan one-third full of oil and heat it until it is very hot.
Carefully lower the rolls (on a spatula or slotted spoon), a few at a time, into the oil and fry until they are golden brown and crisp.
Remove from the oil and drain on kitchen towels.
Chef
