© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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|The picture to the left are spring rolls I had at a restaurant in Thailand. I devoured it!.|
3 ounces rice sticks (rice vermicelli), uncooked
1 tablespoon vegetable oil
1 garlic clove, chopped
3 green onions, bulb and white part of top, chopped
1 pound cooked crabmeat
2 tablespoons nước mắm (fish sauce)
1 teaspoon sugar
¼ teaspoon black pepper
15 fresh mint leaves
15 fresh basil leaves
24 spring roll wrappers
Bring 6 cups water to a boil, and add rice sticks and cook for 3 to 4 minutes. Drain and set aside.
In a large wok or fry pan, heat oil. Sauté garlic and onion. Add crabmeat, stirring constantly. Season with fish sauce, sugar, pepper, mint leaves and basil leaves. Cook for 4 to 5 minutes, stirring frequently. Add the cooked rice sticks, stirring well. Remove from heat.
Soften the spring roll wrappers by carefully placing them, on at a time, in a pan of warm water for 30 seconds, or until the consistency of a wet tissue. (A half-inch of water in a frying pan on very low heat works well.) Remove the wrapper from the water carefully, allowing excess water to drain off. Place the wrapper on a flat plate.
Arrange 2 tablespoon of the filling in a row across the center of the wrapper. Fold the sides over the filling and roll the wrapper up, gently sealing the edge of the wet wrapper to itself. Allow to dry slightly before serving. Serve with Spicy Peanut Sauce.
These rolls must be made with spring roll wrappers—pearly, brittle, translucent circles of rice dough. These are different from egg roll wrappers. Try an Asian or Vietnamese specialty store. If you can find them, they keep well if stored in a cool, dry place.