Crab rice paper rolls
These make a delicious and fresh addition to any share plate that everyone will love. Lobster or prawn meat can be substituted for the crab, if desired.
- 35 mins cooking
- Makes 20 Item
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Ingredients
Crab rice paper rolls
- 1/2 cup (125ml) mirin
- 1/3 cup (80ml) soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon sesame oil
- 1/3 cup (80ml) lime juice
- 1 tablespoon sugar
- 1/3 cup fresh coriander, finely chopped
- 500 gram cooked crab meat
- 2 cup (160g) chinese cabbage, finely shredded
- 1/2 cup fresh mint, coarsely chopped
- 1 medium_piece (120g) carrot, cut into matchsticks
- 1 1/2 cup (120g) bean sprouts
- 1 cup (50g) snow pea sprouts
- 1 fresh small red thai chilli, chopped finely
- 20 x 16cm-round rice paper (sheet)
Method
Crab rice paper rolls
- 1Combine mirin, sauces, oil, juice, sugar and coriander in small jug. Pour half of the mirin mixture into medium bowl, add crab, toss crab gently to coat in mixture.
- 2Combine cabbage, mint, carrot, sprouts and chilli in large bowl.
- 3Place 1 sheet of rice paper in medium bowl of warm water until just softened, lift from water carefully, place on board covered with tea towel. Place about ¼ cup of the cabbage mixture in centre of rice paper, top with about 1 tablespoon of the crab mixture. Fold in two opposing sides, roll to enclose filling. Repeat with remaining rice paper sheets, cabbage mixture and crab mixture.
- 4Serve rolls with remaining mirin mixture as a dipping sauce.
Notes
You need to buy half a small chinese cabbage for this recipe.
