4

Jason Czaja's Crab and Cucumber Spring Rolls

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

In part one of this week's Three Course Meal, we gave you a look at Jason Czaja, executive chef at Shinsei. In part two, we asked Czaja to complete our thoughts for us. In today's final installment he shares a recipe for Crab and Cucumber Spring Rolls with Orange Mayo.

The key word here is fresh. The fresher the ingredients, the better the spring rolls. And be gentle when rolling. You want everything to stay neatly tucked in place. But you don't want to crush the poor things.

Crab and Cucumber Spring Rolls with Orange Mayo

Orange Mayo 1 c Japanese mayo ¼ c fresh orange juice 1/8 c fresh lime juice 1 lime, zested 2 oranges, zested 1 T honey 2 T fresh ginger, minced

In small bowl, combine all ingredients and mix well to incorporate.

Crab and Cucumber Spring Rolls 8 each snow crab sticks (apprx. 8 oz) 4 oz cucumber, julienned 4 oz carrot, julienned 2 oz daikon sprouts, trimmed 4 oz rice vermicelli, cooked 16 mints leaves, picked and cleaned 16 cilantro leaves, picked and cleaned 8 rice paper sheets

Method Soak one rice paper sheet in a pan of cool water until pliable. Lay flat on a moist lintless (bar) towel, with corner facing you. Place one crab stick, ½ oz each carrot, cucumber, rice noodles, ¼ oz daikon sprouts, 2 each mint and cilantro leaves even and centered 2 ½ inches up from the bottom point.

Carefully fold the bottom corner up and over ingredients, and secure tightly. Fold in out side two corners, and roll up to the top corner. Repeat with remaining seven sheets, cut each spring roll on the bias, and serve with the orange mayonnaise.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.