sept 01 2008

Pan-fried rice paper rolls with crab

Published by at 16:53 under oppskrifter

 I’ll  add my changes to the original recipe, as it differs quite a lot from the original recipe I found at this site

 Pan-fried crab & vegetable rice paper rolls

 My beautiful rice paper rolls with dipping sauce


  • 1 carrot – grated (or you could cut it with a julienne iron/in a julienne style manually, I think I will try that the next time, the carrot got too mushy for my taste)
  • 1 1/2 cup finely chopped cabbage - I used chinese cabbage, worked out well but I prefer the regular cabbage
  • 1 spring onion, finely sliced
  • 1 clove of garlic, grated
  • 1 tablespoon finely grated fresh ginger - I just used the same fine grating iron for the carrot, ginger and garlic
  • 6 rice paper sheets - I used the small ones, so to use up all the stuffing I guess I used 12 sheets.
  • 6 crab sticks - I used the frozen ones, as I know that I’ll never eat a whole bucket of crabsticks before they go bad anyway
  • 2 tablespoons of oil - I used rape seed oil, but any oil suitable for high temperatures will do, like peanut oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce - I was all out and didn’t find any in the local supermarket, so I made my  own dipping sauce (turned out ok, but not a favourite):
  • 1 tablespoon oyster sauce
  • 1 tablespoon runny forest honey (mmh, tangy and not too sweet)
  • 1 tablespoon soy sauce
  • 1 teaspoon sweet chili sauce
  • 1 teaspoon sesame oil
  • a couple of tablespoons of water, for thinning it out, after taste
  • a whole lotta sesame seeds, by accident


I mixed all the vegetables, let the rice paper soak in hot water for 15 seconds and drip off excess water, and placed about 1 tablespoon of filling in one corner of the rice paper sheet. Placed one crabstick on top of the veggie-mix, folded in the sides of the rice paper, and rolled it up carefully. CAREFULLY! I think I ripped three of the sheets; letting them soak too long makes them too fragile to handle, while too short soaking time also makes them un-managable. Heated the soy oil in a normal frying pan at medium-low heat, and fried the rolls until they had a nice light-brown colour on all four sides, about 8 minutes in total frying time. Let them drip off as much excess oil as possible on a kitchen towel (reduce the calories!). I mixed the dipping sauce in between the frying, but I think the next time I will add a clove of garlic and some ginger to the dip (and off course some hoisin-sauce, when I’ve gotten around to buy some at a chinese store). 

If you need a step-by-step instruction on how to handle rice paper rolls you can find a good one here:

How to handle rice paper wrappers

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