and golden pan-fried rice paper rolls filled with crab,
cabbage, carrot and scallion, and served with soy-hoisin
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.
Be careful when filling and handling the rice paper
it's very delicate and tears easily.