Description
A crispy and irresistible appetizer made with crab meat wrapped in rice paper, fried to golden perfection and served with a tangy dipping sauce.
Ingredients
- 8 sheets rice paper
- 1 cup cooked crab meat (fresh or canned)
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- Dipping sauce (sweet chili sauce or soy-lime dip)
Instructions
- In a mixing bowl, combine crab meat, carrots, green onions, garlic, soy sauce, sesame oil, and black pepper.
- Soften one rice paper sheet by dipping it in warm water until pliable.
- Place a spoonful of crab mixture in the center of the rice paper and fold tightly, sealing the edges with beaten egg.
- Repeat with remaining rice paper sheets and filling.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the wrapped crab rolls in batches until golden brown and crispy, about 2–3 minutes per side.
- Drain on paper towels and serve hot with dipping sauce.
Notes
- For extra crunch, double wrap the crab filling in two layers of rice paper.
- Can be baked at 400°F (200°C) for 15–18 minutes for a lighter version.
- Serve as an appetizer or party snack with assorted dipping sauces.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion