Crab Spring Rolls

Cook time 1 hour
Servings 16


50g thin rice vermicelli noodles

150g cooked and freshly picked blue swimmer crab

4 spring onions, white and light green very thinly sliced

2 garlic cloves, very finely grated

1 tbsp very finely grated ginger

1 carrot, grated or finely chopped

2 Chinese cabbage leaves, finely chopped

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp caster sugar

1/2 tsp white pepper

1 tbsp cornflour mixed with 2 tbs. water

16 square or round spring roll wrappers

Sweet and sour sauce to serve

Vegetable oil, for deep-frying plus 2 tablespoons

Crab Spring Rolls


Place noodles in a large bowl and cover with cold water. Stand for 5 minutes or until softened. Separate noodles then use a pair of scissors to cut into small pieces. Drain and set aside.

Heat 2 tablespoons of the oil in a wok or large frypan over medium-high heat. Add onion and carrot and cook for a minute then add the garlic and ginger and cook for a further minute until fragrant then add cabbage. Cook for 2 minutes or until cabbage has wilted then add the noodles. Stir through the soy sauce, oyster sauce, sugar and pepper and remove from the heat. Add the crab and fold through. Set aside to cool a little.

Place 1 wrapper on a flat surface with one point facing you (if using square wrappers). Place 2 tablespoons of the mixture along the short edge and fold the tip over filling, then fold over sides and roll up tightly to enclose. Seal by brushing seam side with a little cornflour slurry. Repeat with the remaining wrappers and mixture to make 16.

Heat enough oil for deep-frying in a wok or deep fryer to 180C. Add the spring rolls in batches and cook for 6-8 minutes or until golden and crisp. Serve with sweet and sour sauce.