- 2 ounces Chinese cellophane or glass noodles, cooked
- Dash sesame oil
- Dash soy sauce
- 1 tablespoon chopped green onions
- Freshly ground black pepper
- 8 rice papers or spring roll wrappers
- 1 pound jumbo lump crabmeat, picked over for cartilage
- 1/4 cup mayonnaise
- 2 teaspoons chili paste
- Salt and pepper
- 1/2 cup bean sprouts
- 1/2 cup julienne papaya
- 1/2 cup julienne carrots
- 1/2 cup packed cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro leaves, for garnish
- 1/2 cup packed fresh mint leaves
- 1 cup Spicy Peanut Sauce, recipe follows
Preheat the fryer to 360 degrees F.
In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
Spicy Peanut Sauce:
1 cup lightly packed fresh coriander leaves and upper stems
1/2 cup peanut butter
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup plus 1 tablespoon lime juice
2 tablespoons hoisin sauce
1 tablespoon Vietnamese fish sauce
1 tablespoon sambal oelek or other hot chili sauce
1 teaspoon minced garlic
1 teaspoon sesame oil
In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.
Yield: 1 1/4 cups sauce