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Rice Paper Wrapped Chicken And Crab Spring Rolls

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Snack
Method: 
Fried
Ingredient: 
Chicken

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