- 100g fresh prepared crab meat
- Half a cup of sushi rice
- 1 large carrot
- 4 radishes
- 1 Romano pepper or red bell pepper
- 6 spring onions (scallions)
- 1 heart of Chinese leaf lettuce
- 20g fresh coriander
- 12 rice paper spring roll rounds
- 2 fresh red chilis
- Quarter of a cup of rice wine vinegar
- 1 tablespoon granulated sugar
It’s Tuesday, which means I’m in the kitchen.
Crab & Sweet Chili Spring Rolls
I find the thought of doing anything with Crab rather intimidating. How do you buy it? What do you ask for? Does it come in its shell? What’s the difference between dressed and soft shell?
I’m all for deconstructing the myth and discovering that something I thought was tricky, and therefore stayed away from, is actually very easy and tastes delicious.
Supermarkets and fishmongers have helped with this particular dish as they now readily sell fresh, prepared crab meat, which is all you have to ask for when you go to make this recipe. Crab is coming into season right now, you don’t need a lot of it to make these wonderful rolls and the rest of the ingredients are fresh, raw vegetables and herbs. Apart from a small amount of rice they haven’t even been steamed. So, in my humble opinion, this is one of THE BEST ways to get vitamins and minerals from veggies into your system. Enjoy them, they are deeeeelish!!!
Makes 12 cut rolls and you can find a weight conversion chart here!
- In a saucepan add half a cup of rice to 1 cup of cold water and bring to the boil, then turn heat right down and allow rice to simmer until water has disappeared or it is soft. Cover & set to one side.
- Peel the carrot and slice into long thin strips, then thinly slice radishes, spring onions (bottom half), Chinese leaf lettuce and pepper and set aside.
- Soak 2 rice papers (one on top of each other, I have doubled up as it makes the rolls more secure when rolling them) in warm water for approx 3-5 seconds. A large frying pan or a flat bottomed bowl would be good for this. (Note: If the paper is left in the water for any longer than 5 seconds it will start to wilt.)
- Remove rice paper from water and place onto a large plate, in the centre of the rice paper add a sprinkling of each of vegetables and include a couple of teaspoons of the sushi rice and a couple of teaspoons of the the fresh crab. Finally top with a few sprigs of the fresh coriander. Try not to over pack the roll as it will make it more difficult to hold together.
- Fold each end of the rice sheet(s) over the contents, sticking in to place, and then firmly roll the sides together until you form a tight roll. The rice paper is surprisingly strong so don’t be afraid to roll it good and tight and practice really does make perfect with this. Slice the rolls in half using a sharp knife and place on a separate plate. Continue to fill the rest of the Spring Roll sheets with the ingredients.
The chili sauce couldn’t be easier to make & it compliments the fresh flavour in the rolls perfectly. You’ll be able to whip this dipping sauce up for other dishes too once you’ve made it for the first time!!
- Chop the two red chili’s in half length-ways. Remove the seeds and continue to cut into very fine, small pieces.
- In a small serving bowl add half a cup of rice wine vinegar and a tablespoon of sugar. Stir together until the sugar has completely dissolved.
- Add the chopped chili’s and serve as an accompaniment to your Spring Rolls. If you’d like a milder dipping sauce use only one chili.
If you cut the vegetables into thin enough strips, roll the Spring Rolls confidently and make enough to have an array of colourful lovelies on a plate then, to be honest, you’ll have created something that looks really impressive to any family members or friends you may have over.
The best bit?
You’ll now know how freakishly simple they are to make and pass the knowledge on!
I’ll see you tomorrow. I’ve been prettying up the front garden and am happy with how it’s turned out. Wanna see?
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