Chefs' Recipes

Crumbed rice paper rolls with crab and green sriracha mayo

"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."
Crumbed rice paper rolls with crab and green sriracha mayoAndrew Finlayson
35
45M
20M
1H 5M

“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

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

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