Fresh Crab Spring Rolls – A Detailed recipe cooking. 
Time: 45 мин. Complexity: easy Quantity: 8 rolls Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 55 gr. finished chinese funchose
- 450 gr large pieces of crab meat (clear of cartilage)
- 8 sheets of rice paper
- Some sesame oil
- Some soy sauce
- 1 tbsp. l chopped green onions
- 1/4 Art. mayonnaise
- 2 tsp chili pasta
- Salt and ground black pepper
- 1/2 tbsp. bean seedlings
- 1/2 tbsp. chopped thin straws papaya
- 1/2 tbsp. chopped thin carrots
- 1/2 tbsp. cilantro leaves (tamp tightly)
- 1/2 tbsp. fresh mint leaves (tamp tightly)
- 1 tbsp. peanut dip sauce (see recipe below)
- 1 tbsp. l finely chopped fresh cilantro leaves
Spicy Peanut Sauce:
- 10 large peeled garlic cloves
- 2/3 bunch of fresh coriander leaves and top stalks
- 1/2 tbsp. unsalted peanuts
- 1/2 tbsp. plus 1 tbsp. l liquid soy sauce
- 1/4 Art. sesame oil
- 5 tbsp. l Sahara
- A bit of Chinese rice wine vinegar
- 1 tbsp. l hot chili oils
Recipes with similar ingredients: crab meat, rice noodles, papaya, carrots, soy sauce, rice vinegar, chili paste, onion green, garlic, cilantro, mint, mayonnaise
Recipe preparation:
- Preheat the deep fat fryer. Put the noodles in a small bowl. Season noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix well. In a pan with a diameter 25 cm. Bring the water to a boil and remove the pan from the heat. Dip each sheet of rice paper (one at a time) in hot water, turning them until the sheets become soft and flexible, 10-15 seconds. Remove and place on parchment paper.
- In another small bowl, combine the crab meat, mayonnaise and chili paste. Mix well. Salt and pepper. To crab mix a tablespoon of funchose. Pour the dining room onto the noodles. a spoonful of seedlings. Put a tablespoon of papaya on the seedlings, carrots, cilantro and mint. Wrap both sides of a sheet of rice paper toward about 0.5 cm to the center, then roll each sheet in a roll pressing the edges so that they stick to each other.
- Fry half the spring rolls until golden. Transfer to a paper towel to absorb excess fat. Salt. Repeat the same steps for the remaining spring rolls. Cut each roll in half diagonally. Serve the rolls on a large platter with spicy peanut dip sauce. Sprinkle with chives. Spicy Peanut Sauce: In a food processor, mix everything Ingredients. Beat until smooth. Put in a pan and bring to a boil. Remove from heat.
