Crispy and golden pan-fried rice paper rolls filled with crab, cabbage, carrot and scallion, and served with soy-hoisin dipping sauce.

1 carrot—grated

1½ cups finely shredded cabbage

1 scallion (spring onion)—thinly sliced

1 clove garlic—minced (crushed)

1 tablespoon finely grated fresh ginger

6 rice paper sheets

6 crab sticks

2 tablespoons peanut oil

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

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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