Name: Crab rice paper rolls
Cook time: 35 min
Total time: 35 min
Ingredients: 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)

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.

Makes 20 Item

Cook

35M

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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