Crab and Corn Pearl Soup and Chinese Spring Roll

Ingredients

• 2 packs (40 g)Knorr Real Chinese Crab and Corn Soup mix
• 8 pieceslobster balls
• 8 piecessquid balls
• 3 piecesimitation crab sticks, sliced
• 3 tablespoons (45 ml)scallions, chopped
• 1.18 litres (5 cups)water
• ⅛ teaspoonground white pepper
• 454 g (1 lb)ground chicken
• 1½ tablespoons (22.5 ml)Knorr Liquid Seasoning
• 300 g (2 cups)cabbage, shredded
• 1 piececarrot, chopped
• 3 piecesmushrooms, chopped
• 3 tablespoons (45 ml)scallions, chopped
• 1 teaspoon (5 ml)sesame oil
• 30 piecesspring roll wrappers
• ¼ teaspoonground white pepper
• 475 ml (2 cups)cooking oil

Instructions

1. 1

   Boil the water

   Bring 5 cups of water to a boil in a soup pot.

2. 2

   Dilute the mix

   Stir the crab and corn soup mix into 1 cup of water until dissolved, then set it aside.

3. 3

   Cook the seafood

   Add the lobster balls and squid balls to the boiling water and cook for 3 minutes. Add the sliced imitation crab sticks and cook for another 2 minutes.

4. 4

   Thicken the soup

   Pour in the diluted soup mix and stir quickly until the soup thickens.

5. 5

   Season the soup

   Add the scallions and ground white pepper, then transfer the soup to a serving bowl.

6. 6

   Brown the chicken

   To prepare the spring roll filling, heat oil in a pan. Add the ground chicken and cook until it turns light brown.

7. 7

   Cook the vegetables

   Add the cabbage and chopped carrot, then cook for 3 minutes.

8. 8

   Add the mushrooms

   Stir in the chopped mushrooms and cook for 2 minutes.

9. 9

   Season and cool

   Add the sesame oil and scallions, then season with Knorr Liquid Seasoning and ground white pepper. Take the pan off the heat and leave the filling to cool.

10. 10

    Wrap the filling

    Put 1½ tablespoons of filling on each spring roll wrapper and wrap it according to the video instructions. Continue until all the filling is used.

11. 11

    Fry until golden

    Heat the cooking oil in a pot and deep-fry the spring rolls until golden brown.

12. 12

    Serve together

    Arrange the spring rolls on a serving plate and serve them with the crab and corn soup.

What is crab and corn pearl soup?

Crab and corn soup is a familiar Chinese-style soup pairing sweet corn flavours with seafood. Here, a prepared crab-and-corn mix forms the base, enriched with lobster balls, squid balls and sliced imitation crab.

The spring rolls bring a crisp, savoury contrast to the warm soup. Serving both together makes a varied starter spread without asking either dish to do all the work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 23g protein, 10g carbs, 22g fat.

The chicken and seafood balls contribute much of the protein, while the wrappers and vegetables provide carbohydrates. The cooking oil and sesame oil account for much of the fat. Add a fresh vegetable side or steamed greens to balance the plate.

Building the soup

Soup base: dissolve the mix in water before adding it to the pot so it can blend in smoothly. Stir promptly once it meets the hot liquid, as the method relies on quick stirring for the soup to thicken.

Seafood balls: add them to the boiling water first and give them 3 minutes before adding the crab sticks. The extra 2 minutes lets the crab warm through without leaving it in the pot for the whole cooking time.

Making a balanced filling

Chicken: cook the ground chicken until lightly browned before adding the vegetables. Breaking it up as it cooks helps distribute it throughout the filling.

Vegetables: cabbage and carrot cook for 3 minutes, while the chopped mushrooms go in for 2 minutes. This staged timing gives the firmer vegetables a head start.

Wrapping neatly

Cool filling: let the cooked mixture cool before wrapping. A cooler filling is easier to handle and less likely to soften the wrappers while you work.

Even portions: use 1½ tablespoons of filling per wrapper, as directed. Keep the rolls consistently filled so they cook at a similar rate.

Getting crisp spring rolls

Hot oil: heat the oil before frying and cook the rolls until golden brown. If the oil is not hot enough, the wrappers can absorb more oil before they crisp.

Work in batches if needed so the rolls have room in the pot. Transfer finished rolls to a serving plate and bring them to the table while the soup is warm.

Serving the pairing

Serve the soup in bowls alongside the spring rolls, so each bite can alternate between the soft, hot soup and crisp wrapper. The spring rolls can also be arranged on a shared plate for guests to take as they eat.

For a more complete meal, pair the two dishes with steamed rice or a simple vegetable side. Keep any dipping sauce separate so the rolls stay crisp until serving.

Recipe notes & tips

• Measure the soup mix and water before you start so the soup can be stirred in as soon as the seafood is ready.
• Let the spring roll filling cool before wrapping to make it easier to handle.
• Keep the filling portions even at 1½ tablespoons per wrapper.
• Fry the spring rolls until the wrappers are evenly golden brown.
• Serve the spring rolls soon after frying to preserve their crisp texture.

Variations

• Extra vegetables: add more shredded cabbage to the spring roll filling.
• Fresh ginger: add a little finely chopped ginger while cooking the chicken for a warmer savoury flavour.
• More seafood: increase the seafood balls in the soup if you have extra on hand.
• Dipping sauce: serve the spring rolls with a separate sauce of your choice.
• Vegetarian rolls: replace the chicken with finely chopped mushrooms and extra cabbage.

Common mistakes to avoid

• Adding dry soup mix: dissolve it in water first so it stirs into the soup more evenly.
• Skipping the cooling: hot filling can make the wrappers harder to handle; let it cool before wrapping.
• Overfilling wrappers: too much filling makes the rolls difficult to close; use 1½ tablespoons each.
• Crowding the pot: too many rolls at once can cool the oil; fry in batches if needed.
• Frying too soon: oil that is not hot enough can leave the wrappers greasy; heat it before adding the rolls.

How to store

Refrigerate leftover soup and spring rolls separately in airtight containers and use within 3 days. Reheat the soup in a pan until hot, and reheat the spring rolls in an oven until warmed through and crisp; they will soften if microwaved.

Frequently asked questions