"This dish has been a mainstay since Liberté
opened," says chef Amy Hamilton. "It's pure party food; fun, and
35small (10cm-diameter) rice paper wrappers (about 175g; see note)125 gmseasoned plain flour4eggs, beaten200 gmpanko crumbsVegetable oil, for deep-fryingShiso, Vietnamese mint, mint and coriander, to serveCrab filling75 gmvermicelli noodles250 gmcooked crabmeat, drained250 gmgreen cabbage (about ⅛ small), thinly sliced2 cupscoriander, chopped¼ cupcoarsely chopped dill2small spring onions, thinly sliced2 tspsesame oilGreen sriracha mayo250 mlKenko mayonnaise (see note)50 mlgreen sriracha (see note)Finely grated rind and juice of 1 lime1-2garlic cloves, finely grated
For crab filling, stand vermicelli in a large bowl of freshly boiled water until softened (3-5 minutes). Drain, rinse under cold water, drain well, then snip into 8cm-10cm pieces with scissors. Transfer to a bowl, add remaining ingredients and 2 tsp white pepper, toss to combine and season to taste with sea salt.
Fill a large bowl with hot water. Working with a few at a time, submerge wrappers in water to soften (5-10 seconds; the water needs to be hot, not boiling or lukewarm), then transfer to a clean damp tea towel and stand until tacky (2-3 minutes). Spoon about 2½ tbsp filling along the centre of each wrapper, fold in ends and roll to form sealed cylinders. Place flour, beaten egg and panko crumbs in separate bowls. Dust rolls in flour, shaking off excess, coat with eggwash, then roll in panko crumbs. Place on a tray lined with plastic wrap, cover with plastic wrap and repeat with remaining wrappers and filling. Rolls can be prepared a day ahead and kept refrigerated.
For green sriracha mayo, mix ingredients in a bowl and season to taste.
Heat oil in a large deep saucepan or deep-fryer to 180°C. Deep-fry rolls in batches, turning occasionally, until crisp and golden brown (2-4 minutes; be careful, hot oil will spit), then drain on paper towels. Season to taste, top with herbs and serve with sriracha mayo.