Tuesday, 17 June 2014

Globe-cooking recipe : Crab Spring Rolls (Vietnam)

I've been so busy having fun cooking up dishes for the Foodie World Cup challenge that I've barely dipped into this month's Vietnam-themed Kitchen Trotter box. Juliette has been itching to make some more spring rolls though so today, we tried out their recipe for Pâtés Impériaux (spring rolls with crab, shrimps, sweet potato and carrot).

Crab Spring Rolls

ingredients :

10g dried black mushrooms
about 25 rice paper discs
250g small shelled shrimps
2 tins crab meat, drained
20g rice vermicelli
a small sweet potato
1 carrot
1 small onion
1/2 tsp salt
3 tsp sugar
1/2 tsp white pepper
oil for frying

Start off by putting the dried black mushrooms in a bowl of warm water and the rice vermicelli noodles in another. Leave to soak for about 20 minutes.

Peel and finely chop or grate the sweet potato, onion and carrot. (The Jamie Oliver Cutting Tower comes into its own here and does this in seconds.) Drain, rinse and chop the mushrooms and add to the bowl. Cut the rice vermicelli into 3cm long pieces and add to the bowl. Add the salt, sugar and pepper and mix to combine everything.

To see how to assemble the spring rolls, check out my earlier blog post with a step-by-step guide here.

These could be eaten raw as summer rolls, but I wasn't sure how the sweet potato would work if it wasn't cooked.

I therefore decided to fry them in a frying pan with oil for 15 minutes until they crisped up.

You must make sure they don't touch in the pan or they will stick to each other and split apart when you move them. They're quite greasy but last time I tried putting them on absorbent paper, they totally stuck to it !

To serve, wrap a spring roll in a lettuce leaf with some freshly picked mint leaves and a dipping sauce on the side - I went for mango chilli sauce which was lovely.

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1 comment:

  1. I love spring rolls but haven't made them for ages. Must remedy that. Yours look very tasty