Chicken and Crab Rolls

Name: Chicken and Crab Rolls
Cuisine: Vietnam
Ingredients: Fish sauce or a dipping sauce such as Nuoc Cham; Fresh basil leaves; Fish sauce or a dipping sauce such as Nuoc Cham; Freshly ground black pepper; Salt; 3 tablespoons light corn syrup (buy from delicatessens) or a little beaten egg; Rice paper wrappers, each 15 cm (6 inches) in diameter; Groundnut oil for deep-frying; 3 tablespoons light corn syrup (buy from delicatessens) or a little beaten egg; Fresh coriander leaves; Lettuce leaves; 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

Preparation info

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

For the filling

225 g (8oz) free-range chicken breast fillet, skinned and very finely chopped or minced
100 g

Asia
Vietnam
Main course
Gluten-free

Method

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