Old Quarter Crab Spring Rolls

"These unusual Vietnamese spring rolls are a breath of fresh air after all those Chinese takeaways ! They're fun to make and great as an appetizer, snack or main dish - the servings are for a main dish. I got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! Make sure all th filling ingredients are chopped small enough - the filling should have a precooked-patty-like consistency."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Soak the glassed noodles in tepid water for about 10 minutes. Rinse, drain and cut in small pieces with scissors.
  • At the same time, soak the mushrooms in tepid water for 10 minutes then wash them thoroughly. Remove the stems and chop finely.
  • Break the eggs into a medium bowl. Mix all the 'filling' ingredients together. Season with pepper.
  • Spread a rice paper sheet. Place one tablespoon of filling at the base of it. Roll it and fold in the sides over the center and roll all the way to enclose the filling in a roll which should be approximately 8 -10 cm long with 2-3 cm diameter. Paste the edges of the sheets with a little warm water. Repeat until all the filling is used up.
  • Heat oil in pan over high heat - should be about 2cm high in the pan.
  • Fry the rolls until they are a nice brown color and fragrant.
  • P.S. If you're going to Hanoi, I really recommend this course ! go to http://www.hanoi-cooking.com/tip.html.

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RECIPE SUBMITTED BY

http://www.recipezaar.com/members/home/258867/IMG_0034.JPG Me at Christmas , eyeing the mince pies , muaharhar. I'm sixteen years old and love to cook. Seriosuly , I always bug my mum when she's coming home - " Can I boil an egg ? Do you want me to put on the pasta ? " etc - and I have little tradition where I cook a complete dinner once a fortnight. Thats' generally what I review recipes for as I don't get a chance to cook the rest of the time :( Since I live in Hong Kong, I don't have access to a lot of the stuff most Recipezaar-ers in the US do , so I spend a lot of time filtering out refrigerated buttermilk biscuits , frozen pie shells, pastry flour and all those instant mixes >< Its' not just that I live in Hong Kong though , my pantry (physically impossible in a two-bedroom flat, but there in mind and spirit) is small. What I always have in the kitchen : plain flour, self-raising flour, sugar, cocoa, pasta, canned beans, canned tomatoes, fresh tomatoes, garlic, onion, some kind of cheese, low-fat yogurt, low-fat milk, water, frozen berries, muesli. I guess a love of food is born in as I'm half-Italian. I go to Sicily every summer and its so different from here - there is this ...respect for food. I LOVE IT The other half of me has an ex-baking grandma ( she stopped after she had no-one to fatten up ) and I think I got a bit of that too , I absolutely ADORE making cakes, cookies,muffins but I hate having them around the house . I mulled over the idea of selling my baked stuff but in the end decided I'd probably get arrested for hawking and no-one would know what I was doing anyway. My rating system - ***** Perfect. this is for whatever the recipe claims to be, i.e. if a recipe a simple,quick, economic stew I won't give it *** for not being finicky or delicate. These are often foolproof, too :) **** Almost perfect, but there was something missing. *** All right . Not a bad recipe, but I didn't like it. ** Not enjoyable, but with some spark or facet with merit. * Godawful. SORRY ! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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