Asian Vegetables and Accompaniments Recipes - Vietnamese Spring Rolls Recipe

Ingredients 

• 8 oz crabmeat, shell and cartilage removed and flaked

• 1 small onion, finely chopped

• 1 carrot, grated

• 1/4 cup bean sprouts

• 1 egg

• 10 spring roll wrappers

• vegetable oil for deep frying

Serves 6-8

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Method:

1. Put the crabmeat, onion, carrot, bean sprouts, and egg in a bowl and combine thoroughly.

2. Put about 2 tablespoons of the filling in the centre of one spring roll wrapper and carefully roll up diagonally to make a neat parcel, making sure that the filling is completely enclosed.

3. Fill a large deep-frying pan one-third full of oil and heat it until it is very hot. Carefully lower the rolls (on a spatula or slotted spoon), a few at a time, into the oil and fry until they are golden brown and crisp.

4. Remove from the oil and drain on kitchen towels. Serve hot with nuoc cham.

Note: In Vietnam, these rolls are wrapped in special rice paper called banh-da and then deep-fried; spring roll wrappers, however, are a good substitute. If you prefer, minced (ground) pork or shrimp may be substituted for the crab.