Name: Crumbed rice paper rolls with crab and green sriracha mayo
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 35
Ingredients: 35 small (10cm-diameter) rice paper wrappers (about 175g; see note); 125 gm seasoned plain flour; 4 eggs, beaten; 200 gm panko crumbs; Vegetable oil, for deep-frying; Shiso, Vietnamese mint, mint and coriander, to serve; Crab filling; 75 gm vermicelli noodles; 250 gm cooked crabmeat, drained; 250 gm green cabbage (about ⅛ small), thinly sliced; 2 cups coriander, chopped; ¼ cup coarsely chopped dill; 2 small spring onions, thinly sliced; 2 tsp sesame oil; Green sriracha mayo; 250 ml Kenko mayonnaise (see note); 50 ml green sriracha (see note); Finely grated rind and juice of 1 lime; 1-2 garlic cloves, finely grated

“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

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Ingredients

35 small (10cm-diameter) rice paper wrappers (about 175g; see note)

125 gm seasoned plain flour

4 eggs, beaten

200 gm panko crumbs

Vegetable oil, for deep-frying

Shiso, Vietnamese mint, mint and coriander, to serve

Crab filling

75 gm vermicelli noodles

250 gm cooked crabmeat, drained

250 gm green cabbage (about ⅛ small), thinly sliced

2 cups coriander, chopped

¼ cup coarsely chopped dill

2 small spring onions, thinly sliced

2 tsp sesame oil

Green sriracha mayo

250 ml Kenko mayonnaise (see note)

50 ml green sriracha (see note)

Finely grated rind and juice of 1 lime

1-2 garlic cloves, finely grated

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

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Aimee Jones

Ingredients

Method

Main

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