Regular spring roll rice wrappers are turned into chili crab stuffed rice noodles with this easy technique. You can use any type of filling to stuff your rice noodles.
Ingredients
- ounces crabmeat, picked through for shells: 8 piece
- hot red chilies, plus more: 1 Tbsp (for serving, minced)
- sambal chili sauce: 2 tsp
- Sriracha hot sauce: 1 tsp
- garlic: 3 clove (minced)
- green onions, plus more: 3 Tbsp (for serving, sliced)
- cilantro: 2 Tbsp (chopped)
- lemon zest: 0.5 tsp (optional)
- sesame oil, plus more to grease the plate: 0.25 tsp
- rounded tablespoon mayonnaise: 1 piece
- to 10 rice paper spring roll wrappers: 8 piece
- vegetable oil: 1 Tbsp
- sesame seeds for garnish: 1 tsp (to taste, toasted, optional)
- water: 0.5 cup
- rice vinegar: 0.25 cup
- oyster sauce: 2 Tbsp
- ketchup: 2 Tbsp
- sesame oil: 0.25 tsp
- 1/4 teaspoons cornstarch: 1 piece
Metric Conversion
Stages of cooking
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Combine crabmeat, red chilies, sambal chili sauce, Sriracha, garlic, green onions, cilantro, lemon zest, sesame oil, and mayonnaise in a bowl. Mix thoroughly until all the ingredients are evening combined. Refrigerate for30 to 60 minutes or until needed.
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Grease plate or tray with sesame oil, and set aside.
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Dip rice paper wrapper in water for about 4 seconds, and transfer to a plate or the counter top.
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Place 3 rounded teaspoons of crab filling in the center, about 1 inch apart from each other.
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Once wrapper has softened up, and has become flexible, and a little bit stretchy, fold over the crab to seal in, pressing lightly between the sections. Fold the outside 1/2-inch of the wrapper on either side in toward center. Continue rolling the wrapper to form a relatively tight rolled noodle, ending up with the seam on the bottom.
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Transfer stuffed noodles to the oiled plate. Continue stuffing and rolling until all of the filling has been used. Make sure to keep a little space between each stuffed noodle so they don’t stick together. Transfer finished noodles to fridge until ready to fry.
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To make the sauce, combine water, rice vinegar, oyster sauce, ketchup, sesame oil, and cornstarch in a small saucepan, and whisk thoroughly until the cornstarch is dissolved. Set saucepan onto stove over medium-high heat and bring to a boil, stirring often. Simmer until sauce starts to thicken up, turns shiny, and has the consistency of a thin gravy, about 2 minutes.
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Turn off heat, and reserve sauce until noodles are pan-fried. Grease a nonstick pan with 1 tablespoon vegetable oil. Add stuffednoodles and cook over medium-high heat until golden brown on both sides and the filling is heated through, about 3 minutes per side.
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Serve topped with the warm sauce. Garnish with toasted sesame seeds, sliced green onions, and minced red chilies if so desired. Chef John
