Crab and Corn Pearl Soup and Chinese Spring Roll

Two great appetizers to make for the Chinese New Year. Both dishes complement each other. The tasty crab and corn soup with lobster balls and squid balls is best enjoyed warm while munching on the crispy chicken spring roll.

⏱ Prep: 10 min ⏱ Cook: 40 min

Ingredients

2 packs Knorr Real Chinese Soup Crab and Corn (40g)
8 piece lobster balls
8 piece squid balls
3 piece imitation crab sticks (sliced)
3 tbsp scallions (chopped)
5 cup water
1.12 tsp ground white pepper
1 large b. ground chicken
1.5 tbsp Knorr Liquid Seasoning
2 cup cabbage (shredded)
1 piece carrot (chopped)
3 piece mushroom (chopped)
1 tsp Sesame oil
30 piece spring roll wrapper
2 cup cooking oil

Instructions

Make the Crab and Corn Pearl Soup by boiling 5 cups water in a soup pot.
Combine Knorr Crab and Corn Soup mix with 1 cup water. Stir until diluted. Set aside.
Add lobster balls and squid balls into the boiling water. Cook for 3 minutes. Add crab stick. Cook for 2 minutes.
Pour the crab and corn mixture. Quickly stir the soup until it thickens.
Add scallions and season with ground white pepper. Transfer to a serving bowl.
Prepare the Chinese Spring Rolls by first cooking the filling. Heat oil in a pan. Add the ground chicken. Cook until the chicken turns light brown.
Add cabbage and carrots. Cook for 3 minutes.
Add mushroom. Cook for 2 minutes.
Pour Sesame oil and add the scallions. Season with Knorr Liquid seasoning and ground white pepper. Remove from heat and let it cool down.
Place 1 ½ tablespoons of filling on a spring roll wrapper. Wrap by following the instructions on the video below. Perform this step until all filling are consumed.
Heat cooking oil in a cooking pot. Deep fry the spring rolls until golden brown.
Arrange on a serving plate. Serve with Crab and Corn Pearl Soup. Share and enjoy!