Crisp rice rolls filled with crab meat, bean sprouts, Thai basil and fresh mint, served with a homemade sweet and sour sauce of ginger and fish sauce. A fusion recipe that shows off St. Lawrence crab in a festive, generous format.
Prep time
30 min
Cook time
15 min
Servings
4 servings
Difficulty
Advanced
Do not soak the rice paper for more than 20 seconds: it keeps softening out of the water and will roll more easily without tearing.
Combine all the sweet and sour sauce ingredients except the cornstarch and cold water, then bring to a boil. Dissolve the cornstarch in the cold water, stir it into the sauce and cook for about 3 minutes.
Combine the crab meat, bean sprouts, carrots, garlic, fish sauce, basil and mint.
Preheat the peanut oil to 190 °C.
Soak a rice paper wrapper in hot water for 20 seconds, lay it flat and place the filling in the centre. Fold the sides inward before rolling.
Fry the rolls until crisp and lightly golden. Serve with the sweet and sour sauce, spinach and julienned carrots.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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