Name: Crab and pork rice-paper rolls with chilli
Cuisine: Vietnamese
Ingredients: 300 g cooked blue-swimmer crabmeat; 1 teaspoon strained lime juice; 1 teaspoon fish sauce; 36 garlic chives; 120 g Chinese red-cooked pork, finely sliced; 18 rice-paper wrappers; 2 teaspoons Chilli Jam; 1 cucumber, peeled; 1 large red chilli; 1 small carrot; 100 g rice vermicelli; vegetable oil; 1 tablespoon shredded laksa (Vietnamese mint) leaves; 12 green onions, sliced diagonally; 50 g bean sprouts; 3 teaspoons Pickled Ginger; ½ daikon radish

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Delicate Vietnamese fresh rice-paper or goi cuon rolls rely on absolute freshness and quality ingredients for their success. The flavours are clean and cooling, and chilli is added for a zesty spiciness — great food for summer when you desire something light, fresh and tasty. Do not refrigerate the rolls once they have been made as they will dry out.

They can stand for an hour at room temperature before serving.

Ingredients

Method

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Ingredients

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