Chicken and Crab Rolls

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


For the filling

  • 225 g (8oz) free-range chicken breast fillet, skinned and very finely chopped or minced
  • 100 g (4oz) cooked white crabmeat, flaked
  • 50 g (2oz) chopped, cooked rice vermicelli
  • About 10 spring onions, finely chopped
  • 1 carrot, grated
  • 1 egg, beaten
  • Salt
  • Freshly ground black pepper
  • Rice paper wrappers, each 15 cm (6 inches) in diameter
  • 3 tablespoons light corn syrup (buy from delicatessens) or a little beaten egg
  • Groundnut oil for deep-frying

To serve

  • Lettuce leaves
  • Fresh coriander leaves
  • Fresh basil leaves
  • Fish sauce or a dipping sauce such as Nuoc Cham


Put the chicken, crabmeat, rice vermicelli, spring onions and carrot into a bowl. Add the egg and seasoning to taste and mix well together.

Dip the wrappers one at a time into cold water – this will soften them – and dry well with a kitchen towel. Brush one side of each wrapper with the syrup or some beaten egg and put a spoonful of the filling in the centre. Fold the edge nearest you to the middle. Fold both sides into the centre and roll up, sealing the last edge with a little water. Deep-fry the rolls in about 5 cm (2 inches) hot oil, until they are cooked through, golden and crisp – about 5 minutes. Turn the rolls during cooking to ensure even browning.

To serve, wrap each roll in a lettuce leaf with a few coriander and basil leaves. Dip into fish sauce or Nuoc Cham and munch.

PS You can vary the fillings, of course. Pork and shrimp is very good – or for vegetarians, beancurd (tofu) and mushrooms.