Southern-spiced Vietnamese crab spring rolls

Southern-spiced Vietnamese crab spring rolls

Anjum's Quick & Easy Indian
Lisa Linder

I love these: they are light, full of flavour and really easy. You can make up the filling ahead and roll it in the rice paper wrappers close to the time of serving, then keep them covered with a damp tea towel on a plate in the fridge.


Quantity Ingredient
200g mixed brown and white crab meat
1 1/2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
20 fresh curry leaves
15g root ginger, finely chopped, (peeled weight)
3 teaspoons red chillies, finely chopped
a good pinch freshly ground black pepper
1 small unwaxed lemon, finely zested, plus 4 tablespoons of lemon juice
40g grated coconut
8 rice paper wrappers
7.5 cm length cucumber, deseeded and julienned
7.5 cm length carrot, peeled and julienned


  1. Place the crab in a large bowl. Heat the oil in a small saucepan and add the mustard seeds. As they sizzle, add the curry leaves. Reduce the heat and add the ginger and chillies, cook for 10 seconds, then turn the heat off. Pour the contents of the saucepan into the crab with the black pepper, lemon zest and juice and coconut. Stir well and season to taste with salt.
  2. When ready to serve, fill a large bowl or plate with water. Soak the rice paper wrappers individually for about 30 seconds or until soft and pliable. Once soft, place a wrapper in front of you on kitchen paper. Put about one-eighth of each of the cucumber and carrot across the centre of the wrapper in a line and top with one-eighth of the crab mixture. Make a parcel by folding over the edge of the wrapper closest to you, then fold in both sides, then finally roll away from you into a firm cigar shape. Repeat with the remaining filling and rice paper wrappers. Cut each roll in half on the diagonal and serve.
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