Rice Paper Wrapped Chicken And Crab Spring Rolls Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Cellophane noodles50 Gram, oaked in water for 10 minutes and cut into 2.5cm/1 inch pieces
 Chicken breast450 Gram, cut into thin strips
 Dried wood ear2 Tablespoon, soaked in warm water for 20 minutes and finely chopped
 Garlic3 Clove (15 gm), finely chopped
 Shallots3 , finely chopped
 Crabmeat225 Gram
 Pepper To Taste
 Sunflower oil2 Cup (32 tbs) (For Deep Frying)
 Spring onion tassels1⁄2 Cup (8 tbs) (For Garnish)
 Eggs4 , beaten
 Dried rice paper wrappers20

Nutrition Facts

Serving size: Complete recipe

Calories 2550 Calories from Fat 622

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 13.4 g67.2%

Trans Fat 0.1 g

Cholesterol 1327.9 mg

Sodium 7827.2 mg326.1%

Total Carbohydrates 288 g96%

Dietary Fiber 22.8 g91%

Sugars 7 g

Protein 176 g351.7%

Vitamin A 49.8% Vitamin C 123.7%

Calcium 53.7% Iron 58.9%

*Based on a 2000 Calorie diet

Directions

For the filling, put the ingredients in a bowl and mix well.
Divide into 20 portions and shape into small cylinder shapes.
Brush beaten egg over the entire surface of each piece of rice paper.
Leave for a few minutes until soft.
Place the filling along the curved edge of the paper, roll once, then fold over the sides to enclose and continue rolling.
Heat the oil until a cube of day-old bread browns in 30 seconds.
Fry the spring rolls, 5 or 6 at a time, until golden all over.
Drain well on absorbent kitchen paper.
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