makes
16
prep
20 minutes
cook
30 minutes
difficulty
Easy
makes
16
serves
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 50 g thin rice vermicelli noodles
- 2 tbsp vegetable oil, plus extra for deep-frying
- 4 spring onions, white and light green very thinly sliced
- 1 carrot, grated or finely chopped
- 2 garlic cloves, very finely grated
- 1 tbsp very finely grated ginger
- 2 wombok (Chinese cabbage) leaves, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp caster sugar
- ½ tsp white pepper
- 150 g cooked and freshly picked blue swimmer crab (see note)
- 1 tbsp cornflour mixed with 2 tbsp water
- 16 square or round spring roll wrappers
- Sweet and sour sauce, to serve
Standing time: 5 minutes
Instructions
1. Place noodles in a large bowl and cover with cold water. Stand for 5 minutes or until softened. Separate noodles then use a pair of scissors to cut into small pieces. Drain and set aside.
2. Heat 2 tablespoons of the oil in a wok or large frypan over medium-high heat. Add onion and carrot and cook for a minute. Add the garlic and ginger and cook for a further minute until fragrant then add cabbage. Cook for 2 minutes or until cabbage has wilted then add the noodles. Stir through the soy sauce, oyster sauce, sugar and pepper and remove from the heat. Add the crab and fold through. Set aside to cool a little.
3. Place 1 wrapper on a flat surface with one point facing you (if using square wrappers). Place 2 tablespoons of the mixture on wrapper, and fold the tip over filling, then fold over sides and roll up tightly to enclose. Seal by brushing seam side with a little cornflour slurry. Repeat with the remaining wrappers and mixture to make 16.
4. Add enough oil for deep-frying in a wok or deep fryer and heat to 180°C. Add the spring rolls in batches and cook for 6-8 minutes or until golden and crisp. Serve with sweet and sour sauce.
Note
• You could use prawns or chicken mince instead of the crab.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
