Recipe

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.

Aug 31, 2010 2:00pm
  • 35 mins cooking
  • Makes 20 Item
    • Print
    Print

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
  • 1
    Combine 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.
  • 2
    Combine cabbage, mint, carrot, sprouts and chilli in large bowl.
  • 3
    Place 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.
  • 4
    Serve rolls with remaining mirin mixture as a dipping sauce.

Notes

You need to buy half a small chinese cabbage for this recipe.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food