[edit] Ingredients
2 |
ounces Chinese cellophane or glass noodles cooked |
1 |
dsh sesame oil |
1 |
dsh soy sauce |
1 |
tablespoon chopped green onions |
|
Freshly-ground black pepper to taste |
8 |
rice papers or spring roll wrappers |
1 |
pound jumbo lump crabmeat picked over |
|
for cartilage |
¼ |
cup mayonnaise |
2 |
teaspoons chili paste |
|
Salt to taste |
½ |
cup bean sprouts |
½ |
cup julienned papaya |
½ |
cup julienned carrots |
½ |
cup cilantro leaves - (packed) |
½ |
cup fresh mint leaves - (packed) |
1 |
cup Spicy Peanut Sauce (see recipe) |
1 |
tablespoon finely-chopped fresh cilantro leaves |
[edit] Preparation
Step 1 |
Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. |
Step 2 |
Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. |
Step 3 |
In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. |
Step 4 |
Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. |
Step 5 |
Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Repeat with remaining spring rolls. Slice each roll in half diagonally. Serve the rolls on a large platter with the spicy peanut dipping sauce. Garnish with chives. |
Step 6 |
|
Step 7 |
