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+ servings

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 Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: Chinese
Keyword: chicken roll, chicken spring roll, crab and corn soup, spring roll
Servings: 4 people
Calories: 331kcal
Author: Vanjo Merano


Crab and Corn Pearl Soup

  • 2 packs Knorr Real Chinese Soup Crab and Corn 40g
  • 8 pieces lobster balls
  • 8 pieces squid balls
  • 3 pieces imitation crab sticks sliced
  • 3 tablespoons scallions chopped
  • 5 cups water
  • 1/8 teaspoon ground white pepper

Chinese Chicken Spring Roll

  • 1 lb. ground chicken
  • 1 ½ tablespoons Knorr Liquid Seasoning
  • 2 cups cabbage shredded
  • 1 piece carrot chopped
  • 3 pieces mushroom chopped
  • 3 tablespoons scallions chopped
  • 1 teaspoon Sesame oil
  • 30 pieces spring roll wrapper
  • ¼ teaspoon ground white pepper
  • 2 cups cooking oil


  • 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!


Calories: 331kcal | Carbohydrates: 10g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 525mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2670IU | Vitamin C: 16.5mg | Calcium: 45mg | Iron: 1.9mg