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Crispy
and golden pan-fried rice paper rolls filled with crab, cabbage,
carrot and scallion, and served with soy-hoisin dipping sauce.
MIX
together the carrot, cabbage, scallion, garlic and ginger in
a bowl until thoroughly combined. SOAK a sheet of rice paper
in a large shallow dish of hot water for about 15 seconds, then
drain well. PLACE the sheet of rice paper delicately out on
top of a clean dry dish cloth. PLACE 2 heaped tablespoons of
vegetable mixture towards the lower edge of the rice paper sheet.
PLACE a crab stick on top of the mixture. FOLD and wrap to form
a neatly packed cylinder (for illustrated step-by-step instructions
on how to roll rice paper rolls click
here). REPEAT the process until you have made 6 rolls. HEAT
2 tablespoons of oil in a large frying pan over a medium-low
heat for 5 minutes. PLACE the rolls delicately in the pan and
cook for 2 minutes, then turn the rolls slightly and cook 2
minutes, then repeat this process until all 4 sides of the rolls
are crispy and golden. WHILE cooking, mix together the soy sauce,
hoisin sauce and sesame oil in a small bowl. ARRANGE 3 rice
paper rolls on each plate with the dipping sauce to serve.
Tip:
Be careful when filling and handling the rice paper—
it's very delicate and tears easily.
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