Crab Rolls Thailand Recipes

Ingredients :

225 g

115 g

4

25 g

1

2 teaspoons

cooked chicken, very finely chopped

cooked crab meat, flaked

spring onions, finely chopped

bean sprouts, finely chopped

small carrot, grated

fish sauce

freshly ground black pepper

about 9 rice paper wrappers (spring roll wrappers), each about 18 cm in diameter

vegetable oil for frying

Thai Dipping sauce, to serve

Thai holy basil leaves, Thai mint leaves and lettuce leaves, to serve

1. In a bowl, mix together chicken, crab meat, spring onions, bean sprouts, carrot, fish sauce and black pepper.
2. Brush both sides of each wrapper liberally with water and set aside to soften.
3. Cut each wrapper into 4 wedges.
4. Place a small amount of fillings near wide end of one wedge, fold end over filling, tuck in sides and roll up.
5. Repeat with remaining wedges and filling.
6. In a wok, heat oil to 190^oC (375^oF).
7. Fry rolls in batches for 2-3 minutes until crisp and golden.
8. Drain on absorbent kitchen paper.
9. Serve hot.
10. To eat, sprinkle each roll with herbs, then wrap in a lettuce leaf and dip into dipping sauce.

Makes 36.

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