Equally delicious, we discovered, was not frying them at all and leaving them as fresh summer rolls. Very light and fresh! Try it both ways and let us know which one you prefer – but be mindful of our warning of the hot oil spattering and let this be an adults-only kitchen adventure.
- 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.