Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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.