Ingredients Jump to Instructions ↓

  1. 2 oz 56g Cellophane noodles

  2. 1 tablespoon 15ml Peanut oil

  3. 8 Green onions - finely chopped

  4. 4 Egg yolks - lightly beaten

  5. 1/2 teaspoon 2 1/2ml White pepper

  6. 6 Chinese mushrooms

  7. 1 lb 454g / 16oz Minced pork - lean

  8. 12 oz 340g Crabmeat - canned or fresh

  9. 1 teaspoon 5ml Salt Wrappers

  10. 16 Dried rice papers

  11. 4 Eggs - beaten Peanut oil for deep frying

  12. 1 Green onion - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak mushrooms in warm water for 30 minutes. Soak cellophane noodles in water for 10 minutes. Drain noodles, then cut into 1-in. pieces. Drain mushrooms; remove stalks from mushrooms and slice the caps into thin strips. To make the filling, combine the noodles with the mushrooms. Heat the oil in a wok and add the pork, mashing it constantly with the back of a spoon to break up any lumps. Cook for about 2 minutes. Remove pork from heat and add to the wok the chopped green onions, crabmeat, noodles and mushrooms, stirring constantly. Add the egg yolks and seasoning. Mix well. When thoroughly combined, divide the filling into 16 portions and pat each into the shape of a cylinder, about a finger's length in size. To assemble each crab roll, brush some beaten egg over the entire surface of each piece of rice paper. Leave a few seconds until soft and flexible. Place the filling diagonally across the wrappers, roll over once, fold over the sides and roll again. Brush the exposed wrapper with beaten egg and roll into a neat package. Place the crab rolls on a plate. Refrigerate the rolls, covered with plastic wrap, until ready to fry. Heat peanut oil (about 3 cups) in wok and deep fry the crab rolls, 3 or 4 at a time, for about 4-5 minutes or until golden brown and crispy. Drain on absorbent kitchen paper and keep warm while frying the remaining rolls. Serve the crab rolls hot, garnished with a few shredded green onions.


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