Chef's 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."

  • 45 mins preparation
  • 20 mins cooking
  • Serves 35
  • Print
"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
To request a recipe, email 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.


  • 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


  • 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.