A delicious variation on traditional spring rolls.


  • 1 tblsp mayonnaise
  • 1 tsp dijon mustard
  • 225 g fresh white crabmeat
  • 1 tblsp chopped fresh mixed herbs (such as basil and coriander)
  • 50 g spinach well picked over, plus extra to garnish
  • 4 x 25 cm/10 in spring roll wrappers, thawed
  • 1 egg yolk mixed with 2 tsp water
  • sunflower oil (for deep-frying)
  • about 4 tbsp chilli jam
  • salt and freshly ground black pepper


  • Place the mayonnaise in a small bowl and beat in the mustard.
  • Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go.
  • Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste. Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you.
  • Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner.
  • Fold over to enclose and then roll it towards you a little.
  • Fold in the sides and continue to roll up into a nice cylinder shape.
  • Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.
  • When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180°C/350°F, or until a small piece of white bread turns golden brown in about 30 seconds.
  • Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.

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