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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.
(Read
the related
blog post.)
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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