We’re making spring rolls in the kitchen – Delmarva style of course!
And by Delmarva style we mean crab spring rolls. Chef Thomas O’Neil from the Suicide Bridge Restaurant in Hurlock, Md. shares the recipe with us.
- 1/2 Medium head of cabbage shredded
- 1 Carrot shredded
- 1Tbsp minced garlic
- 1Tbsp cooking sherry
- 1Tbsp soy sauce
- 1/2 cup chicken stick
- 2tsp corn starch
- 1lb lump crab meat
- 1 pkg spring roll wrappers
- 1 Egg white
- Vegetable oil for frying
- Shred the cabbage and carrots and sweat with the garlic over medium heat. Mix the soy, stock and corn starch to made a slurry. Add the sherry to the sweated vegetables and cook out the alcohol. Finish the mix by adding the slurry and allowing to cook until thickened. Cool mix completely.
- Beat an egg white with about a cup of water and lay out wrappers. Fill with cabbage mix and crab, roll them using the water and egg white to seal the seam.
- Fry until golden brown and serve with dipping sauce.
