Chilean King Crab Spring Roll Recipe

A photograph of Chilean king crab, Chilean crab meat and langostino spring rolls.

King Crab At Its Finest


I always love ordering spring rolls when I go out for Thai food. I thought they would be too difficult to make at home. That was until I tried. They are really quite easy to make and very delicious. Here I am using Chilean King Crab but our Langostino meat, Chilean shrimp meat, Chilean crab meat and Pacific Surf Crab Meat would all work equally well.




16 rice paper rounds

1 pound Ocean Kitchen Chilean King Crab Meat

1 large carrot peeled and cut into three inch match sticks

1 cucumber peeled, seeded and cut into three inch match sticks

1 large avocado pitted and sliced in the thin slices

1 head of romaine lettuce

1 bunch cilantro




Wash and dry Romaine lettuce leaves. Poor about a 1/4 to 1/2 inch of warm water into a frying pan wide enough to submerge the entire rice paper round. Place rice paper into the water until it becomes clear. Remove and place on a plate. Place a couple cilantro leaves towards the center about a third up from the end of the rice paper. Place about one ounce of king crab meat on top of the cilantro and then place a couple sticks of carrots and cucumber over the crab. Then goes on a slice of avocado and finally a torn piece of romaien lettuce. Fold outer edges of rice paper towards the center and then roll the ingredients into the rice paper like a burrito. Place on a serving plate and repeat fifteen more time.




Serve with Sriracha sauce

Serve with peanut sauce

Serve with Asian dipping sauce

Serve with Thai sweet chili sauce



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