Fried pork and crab rolls

Fried pork and crab rolls

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

If Vietnamese rice papers (banh trang) are difficult to find, use Chinese spring roll wrappers which are sold frozen in supermarkets and in many Asian grocery stores.

Ingredients

Quantity Ingredient
25g cellophane noodles
1 small onion, finely chopped
6 spring onions, finely chopped
250g minced pork
175g crab meat, flaked
1/2 teaspoon salt
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
12 rice paper wrappers
oil, for deep-frying
lettuce leaves, to serve
fresh mint or coriander leaves, to serve
cucumber, cut into strips, to serve
Garlic, chilli and fish sauce, to serve

Method

  1. Soak the noodles in hot water for 20 minutes, then drain. Cut into 2.5 cm lengths. Put into a bowl with the onion, spring onion and pork. Flake the crab meat, discarding any bony tissue, then add to the bowl with the salt, fish sauce and pepper. Mix well to combine.
  2. Moisten each rice paper by dipping briefly in warm water, then cut in half. Put 2 teaspoons of filling on one end. Roll up, turning in the sides so that the filling is completely enclosed. Moisten the edge with a little water or egg white to secure.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the pork and crab rolls, in batches, until they are crisp and golden. Do not have the oil too hot or the filling will not cook through. Drain on paper towel.
  4. To serve, wrap each roll in a lettuce leaf including a small sprig of mint or coriander and a strip of cucumber. Dip in nước chấm (garlic, chilli and fish sauce) and eat right away.

Note

  • Briefly dip the rice paper wrappers in water to soften. You need them to be just pliable, not soggy, before filling and wrapping.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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