Avocado wasabi spring rolls

A savoury evolution of the banana spring rolls we developed a few years ago. Avocado and crab make a fantastic combination and by using a technique in which we freeze avocado and crab together, these spring rolls are very reasonable to prepare. 

Makes 350g.

Avocado wasabi spring rolls

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crab meat



wasabi powder

As needed:


filo pastry

As needed:


egg whites

Preparation method

  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Transfer to a suitable plate and top with a thin layer of crab.
  • Cover with plastic foil and freeze.
  • Make the wasabi paste by gradually adding water to the powder until you have achieved the desired consistency.
  • Spread a very thin layer of wasabi paste onto the avocado side of the frozen sheet of avocado-crab mixture.
  • Cut the sheet of avocado-crab filling into small triangles (approx. 4 cm on each side).
  • Cut the filo pastry into long strokes (approx 4 cm width).
  • Spread with liquid egg white.
  • Roll up with the avocado-crab triangles and ensure that it sticks well.
  • Store in-between layers of plastic foil until ready to deep-fry.
  • Deep-fry the spring rolls in peanut oil at 180°C until golden brown and hot inside.

Serving suggestions

  • Use in a dish with components of halibut, potato, and asparagus.
  • Serve as a snack with, e.g. tomato-chilli sauce or lemon mayonnaise.
  • As part of an amuse-bouche, e.g. with various sweet and sour vegetables.

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