Crab Spring Rolls

Crab Spring Rolls
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snacks and dips,starter,main meal | Difficult
Preparation time : 40 min
Cooking time : 5 min
Number of persons : 4
  • 1 packet of spring roll wrappers
  • 1 tin of crabmeat
  • 6 Suzi Wan® Black Mushrooms
  • ½ packet Suzi Wan® Vermicelli
  • 1 onion
  • 1 clove of garlic
  • 3 shallots
  • 3 tbsp Suzi Wan® Fish Sauce
  • 1 jar of Suzi Wan® Bean Sprouts
  • 2 tbsp caster sugar
  • Suzi Wan® Spring Roll Sauce
  • oil for deep frying
  • lettuce and mint leaves
Related Suzi Wan Products
  • Suzi Wan® Bean Sprouts
  1. Soak the vermicelli and black mushrooms in two separate bowls of hot water for 10 minutes. Drain. Finely chop the noodles, mushrooms, garlic, onion and shallots. Mix to combine and add the crabmeat, the chopped and drained bean sprouts and the fish sauce.
  2. Lay out two tea towels and a mixing bowl containing slightly-sweetened warm water on the work surface in front of you. Immerse the spring roll wrappers in the water (2 at a time). Once softened, lay the spring roll wrappers out on the tea towels.
  3. Lightly fold in the bottom edge of the wrapper, place a little of the mixture on the bottom half, then fold in the sides and roll to close it securely.
  4. Repeat until you have used all the ingredients.
  5. Prepare the spring rolls an hour before cooking.
  6. Heat the oil in a large pan or deep-fat fryer. Add the spring rolls a few at a time. They are cooked when golden.
  7. Serve the spring rolls with the salad leaves, fresh mint and spring roll sauce.
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