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.