Chicken And Crab Rolls With Vietnamese Dipping Sauce

INGREDIENTS

250 grams minced chicken
175 gram can crabmeat, well drained
1/2 cup chopped spring onions
60 grams rice vermicelli, soaked and roughly chopped
1 carrot, peeled and grated
2 tblsp each chopped fresh mint, basil and coriander
1 tsp minced garlic
1 egg
1 tblsp cornflour
salt and pepper to season
30 rice paper wrappers (about 15cm round)

Vietnamese Dipping Sauce

1 tsp minced red chilli
grated rind and juice one lime
1/4 cup fish sauce
1/4 cup water
sugar to taste (about 3 tsp)
1 tblsp ground toasted peanuts

Pungent to almost off putting for some

METHOD

1. In a bowl mix together the minced chicken, crabmeat, spring onions, rice vermicelli, carrot, herbs, garlic, egg and cornflour with a good seasoning of salt and pepper.

2. In a bowl mix 1 cup warm water with 4 tblsp sugar and stir until dissolved. Place one rice paper wrapper in the warm water at a time and soak for about 30 seconds. Remove and stand until softened.

3. Place a large tablespoonful of mixture at one edge of the wrapper fold over the edges and rollup to enclose. Place on a baking paper lined tray while preparing the others.

4. Deep fry 2-3 rolls in hot oil (180 degrees Celsius) for about 3-4 minutes until golden brown. Drain on paper towel and serve hot with the Vietnamese Dipping Sauce.