Crispy Rice Paper Roll With Pork & Crabmeat | Chả Nem Cua Be (40 Pieces) Recipe
Make Crispy Rice Paper Roll With Pork & Crabmeat | Chả Nem Cua Be (40 Pieces) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Filling
Vegetable Filling
Wrappers and Frying
Dipping Sauce
Method
Prepare the Filling
- 1
Mix Pork and Crab Filling
In a large mixing bowl, combine the ground pork, crab meat, minced garlic, minced shallots, fish sauce, black pepper, and sugar. Mix well until all ingredients are evenly incorporated.
- 2
Prepare Vegetables
In a separate bowl, combine the julienned carrot, cucumber, bean sprouts, and fresh herbs. Toss gently to mix.
Assemble the Rolls
- 3
Soak Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens, then remove it carefully.
- 4
Fill the Wrapper
Lay the softened wrapper on a clean surface. Place about 1-2 tablespoons of the pork and crab filling on the lower third of the wrapper, followed by a small handful of the vegetable mixture.
- 5
Roll the Wrapper
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Repeat this process for the remaining wrappers and filling.
Fry the Rolls
- 6
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 7
Fry the Rolls
Carefully add the rolls to the hot oil in batches, frying until they are golden brown and crispy, about 3-4 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
Prepare the Dipping Sauce
- 8
Mix Dipping Sauce
In a small bowl, combine hoisin sauce, peanut butter, and water. Stir until smooth. Adjust consistency with additional water if necessary. Add chili sauce to taste if desired.