Crab and Sweetcorn Spring Rolls with Chilli Caramel Dip

Golden crisp rolls of crab and sweetcorn with a chilli caramel dip make a sensational snack or starter from James Martin
By James Martin
Crab and Sweetcorn Spring Rolls with Chilli Caramel Dip
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the spring rolls

  • 3 tbsp vegetable oil
  • 1 shallots, chopped
  • 1 clove garlic, chopped
  • 200 g crab meat
  • 1 tbsp fresh coriander, chopped
  • 75 ml crème fraîche
  • 1 fresh lime juice
  • 1 lime zest
  • 80 g tinned sweetcorn
  • 12 spring roll wrappers
  • 1 eggs, beaten
  • 1 pinches black pepper
  • 500 ml vegetable oil, for deep-frying

For the dipping sauce

  • 85 g caster sugar
  • 2 red chillies
  • 2 plum tomatoes
  • 8 lime leaves
  • 2 stalks lemongrass, finely chopped
  • 30 g ginger, peeled
  • 2 clove garlic
  • 2 shallots, peeled
  • 2 tbsp fish sauce
  • 40 ml sesame oil
  • 50 ml dark soy sauce
  • 2 tbsp clear honey
  • 3 fresh lime juice
  • 3 lime zest


1. Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.

2. Leave to cool slightly and transfer to a bowl. Add the crab, coriander, crème fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.

3. Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.

4. Place the sugar in a saucepan over a medium heat and allow it to dissolve. Continue to cook until the sugar turns a rich dark caramel colour.

5. Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée. Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.

6. Heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden. Drain and serve with the chilli dipping sauce.

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