It's true - Everything IS better in a Spring Roll. Today, we marry two wedding dinner classics - Crabmeat Egg Foo Yong and Spring Rolls, both always present on wedding banquet menus, in a dish simply called - Cold Dish.
Relive that taste that is always associated with happy wedding dinners while we sit out these Covid times without any wedding parties in sight anytime soon.
Frozen Crabmeat
Spring Roll Skin
Shredded Carrots
Eggs
STEP ONE:
Adjust the ingredients according to your taste. Some like more crabmeat, some more eggs, and some (like Aunty Belen) like tons of shredded carrots.
Boil crabmeat to clean and freshen up. Squeeze out all the water before proceeding to the next step.
STEP TWO
Make a scrambled egg mixture with all your ingredients and add salt and pepper to taste.
STEP THREE
Roll them up in the Spring Roll Skin
STEP FOUR
Deep Fry in medium heat just to brown the skin and make it crispy.
STEP SIX
This is the best and easiest step - Eat it all up!