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Rice Paper Wrapped Chicken And Crab Spring Rolls

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  Cellophane noodles 50 Gram, oaked in water for 10 minutes and cut into 2.5cm/1 inch pieces
  Chicken breast 450 Gram, cut into thin strips
  Dried wood ear 2 Tablespoon, soaked in warm water for 20 minutes and finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Shallots 3 , finely chopped
  Crabmeat 225 Gram
  Pepper To Taste
  Sunflower oil 2 Cup (32 tbs) (For Deep Frying)
  Spring onion tassels 1⁄2 Cup (8 tbs) (For Garnish)
  Eggs 4 , beaten
  Dried rice paper wrappers 20

For the filling, put the ingredients in a bowl and mix well.
Divide into 20 portions and shape into small cylinder shapes.
Brush beaten egg over the entire surface of each piece of rice paper.
Leave for a few minutes until soft.
Place the filling along the curved edge of the paper, roll once, then fold over the sides to enclose and continue rolling.
Heat the oil until a cube of day-old bread browns in 30 seconds.
Fry the spring rolls, 5 or 6 at a time, until golden all over.
Drain well on absorbent kitchen paper.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2550 Calories from Fat 622

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 13.4 g67.2%

Trans Fat 0.1 g

Cholesterol 1327.9 mg442.6%

Sodium 7827.2 mg326.1%

Total Carbohydrates 288 g96%

Dietary Fiber 22.8 g91%

Sugars 7 g

Protein 176 g351.7%

Vitamin A 49.8% Vitamin C 123.7%

Calcium 53.7% Iron 58.9%

*Based on a 2000 Calorie diet

Rice Paper Wrapped Chicken And Crab Spring Rolls Recipe