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Crab rice paper rolls

Simon Rimmer’s Vietnamese-style spring rolls make a delicious and healthy snack.


For the nuoc cham
For the paper rolls
  • 25g/1oz fine egg noodles

  • 225g/8oz fresh crabmeat

  • 50g/1¾oz beansprouts

  • 24 fresh mint leaves

  • 8 fresh Thai basil leaves

  • 1 red pepper, very finely sliced

  • 1 tbsp grated root ginger

  • 8 x 8in/20cm round rice paper sheets

Preparation method

  1. For the nuoc cham, place the chillies and garlic into a food processor and blend until smooth. Add the lemon juice, rice vinegar and water and blend until well combined.

  2. For the rice paper rolls, cook the noodles according to the packet instructions. Drain.

  3. Place all of the ingredients except the rice papers into separate bowls.

  4. Place one of the rice paper sheets into a bowl of warm water to just cover and leave for about 30 seconds, or until softened. Drain on kitchen paper or a clean tea towel.

  5. Lay some of each of the noodles, crabmeat, beansprouts, herbs, pepper and ginger in the bottom third of the circle.

  6. Roll up and fold in the sides to enclose the filling. It will hold together because the rice paper will be slightly sticky. Moisten the edges to seal if necessary.

  7. Repeat the process with the remaining rice paper sheets and filling ingredients.

  8. Serve the rolls with the nuoc cham dipping sauce alongside.

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