Andrew Finlayson
“I’d love to serve the crumbed spring rolls from Liberté in Albany at my next cocktail party. Could you share the recipe?” – Susan Davies, Albany, WA
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of request we receive, we can only publish a selection in the magazine.
Ingredients
Crab filling
Green sriracha mayo
Method
Main
1.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.
2.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.
3.For green sriracha mayo, mix ingredients in a bowl and season to taste.
4.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.
Small rice paper wrappers are available from Asian grocers as is Kenko, a Japanese brand of mayonnaise. If green sriracha is unavailable, use red.
Notes
