Rice Paper Wrapped Chicken And Crab Spring Rolls Recipe
Ingredients
| 50g cellophane noodles, soaked in water for 10 minutes and cut into 2.5cm/1 inch pieces | ||
| 450g chicken breast meat, cut into thin strips | ||
| 2 tblspn dried wood ears, soaked in warm water for 20 minutes and finely chopped | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Shallots | 3 , finely chopped | |
| 225g crabmeat pepper | ||
| Sunflower oil | 2 Cup (16 tbs) (For frying) | |
| Spring onion tassels, to garnish | ||
| Eggs | 4 , beaten (FOR THE WRAPPERS:) | |
| 20 dried rice papers | ||
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.
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.
Chef
