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Vietnamese Crab Spring Rolls















Trans-fat Free, Low Carb, Low Sodium


2 ounces bean thread noodles
3 tablespoons mushrooms
1 pound pork shoulder
4 each garlic cloves
1 tablespoon fish sauce
1 cup crab meat
1 cup carrots
1 cup mung bean sprouts
tails removed
4 each shallots
2 cups water
¼ cup sugar


IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable.

Drain the noodles and cut into shorter lengths; set aside.

Remove the hard centers from the mushrooms, coarsely chop and set aside.

In a medium bowl, combine the pork, garlic, fish sauce and ground pepper.

Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside.

Combine the warm water and sugar in a bowl.

Lay 1 rice paper wrapper on a damp towel.

Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand).

With your hands shape 3 tablespoons filling into a tight compact cylinder.

Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly.

Fold both outside edges inward to enclose the ends.

Continue rolling up into a cylinder; set aside covered with plastic wrap.

Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed.

If the wrapper has a tear, bandage it with a softened rice-paper remnant.

In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325℉ (160℃).

Add a few rolls at a time, but do not crowd.

Fry for 10 seconds. Immediately increase to high heat or 375℉ (190℃).

Fry, turning occasionally until golden brown, about 6 to 8 minutes.

Remove and drain on paper towel.

Cut crosswise into 1½-inch pieces.

Arrange rolls on a plate lined with lettuce.

On another plate, arrange leaves of lettuce, fresh coriander and mint leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 9639% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 124mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 19g
Vitamin A 24% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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