Spring roll with crab and caviare

This is a variation inspired by a dish created by Matsuhisa Nobuyuki, a world-famous chef better known for the Nobu restaurant chain.

Spring roll with crab and caviare

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crab meat, cooked



leek (the white part only)






spring roll wrappers



egg white

Preparation method

  • Cook the crab and clean it.
  • Blanch the leek whole, peel, and place on paper to dry.
  • Place a spring roll wrapper on the work surface, place a slice of leek on top, and spread out the crab meat and caviar.
  • Roll up into a spring roll, using the egg white to seal the edges.
  • Deep-fry in hot oil at 180°C until golden brown.

Serving suggestions

  • As an amuse-bouche with soya and ginger.
  • In a composition with artichoke, celeriac, or avocado components.

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