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Vietnamese Crab Rolls

Cuisine: Vietnamese
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

  Filling
2 oz 56gCellophane noodles
1 tablespoon 15mlPeanut oil
8   Green onions - finely chopped
4   Egg yolks - lightly beaten
1/2 teaspoon 2.5mlWhite pepper
6   Chinese mushrooms
1 lb 454g / 16ozMinced pork - lean
12 oz 340gCrabmeat - canned or fresh
1 teaspoon 5mlSalt
  Wrappers
16   Dried rice papers
4   Eggs - beaten
  Peanut oil for deep frying
1   Green onion - for garnish

Recipe Instructions

Soak mushrooms in warm water for 30 minutes. Soak cellophane noodles in water for 10 minutes. Drain noodles, then cut into 1-in. pieces. Drain mushrooms; remove stalks from mushrooms and slice the caps into thin strips.

To make the filling, combine the noodles with the mushrooms. Heat the oil in a wok and add the pork, mashing it constantly with the back of a spoon to break up any lumps. Cook for about 2 minutes.

Remove pork from heat and add to the wok the chopped green onions, crabmeat, noodles and mushrooms, stirring constantly. Add the egg yolks and seasoning. Mix well.

When thoroughly combined, divide the filling into 16 portions and pat each into the shape of a cylinder, about a finger's length in size.

To assemble each crab roll, brush some beaten egg over the entire surface of each piece of rice paper. Leave a few seconds until soft and flexible. Place the filling diagonally across the wrappers, roll over once, fold over the sides and roll again. Brush the exposed wrapper with beaten egg and roll into a neat package.

Place the crab rolls on a plate. Refrigerate the rolls, covered with plastic wrap, until ready to fry.

Heat peanut oil (about 3 cups) in wok and deep fry the crab rolls, 3 or 4 at a time, for about 4-5 minutes or until golden brown and crispy. Drain on absorbent kitchen paper and keep warm while frying the remaining rolls.

Serve the crab rolls hot, garnished with a few shredded green onions.

Source:
Tom Solomon

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