Crispy Crab Stick Rice Paper Rolls
Perfect Weekend Snack! Crispy Crab Stick Rice Paper Rolls Recipe
Introducing the ‘Crab Stick Rice Paper Rolls’, a perfect snack to make when you’re craving something special on a weekend afternoon. Using crab sticks bought affordably from the mart, these rolls boast a fantastic combination of chewy rice paper and crispy fried coating. The rich flavor of the crab sticks, the savory taste of the rice paper, and the contrast between the crispy exterior and moist interior make these a delightful snack for kids and a great accompaniment for drinks for adults. Let me walk you through the detailed steps to achieve a golden-brown, crispy outside and tender inside!
Main Ingredients- 1 package crab sticks (approx. 228g)
- 1/2 onion
- 10 sheets rice paper
- 1 egg
- 5 Tbsp all-purpose flour
- 10+ Tbsp breadcrumbs
- 2 cups warm water for softening rice paper
- Vegetable oil for frying
Filling Seasoning- 6 Tbsp mayonnaise
- Pinch of black pepper
- 6 Tbsp mayonnaise
- Pinch of black pepper
Cooking Instructions
Step 1
First, tear the crab sticks into bite-sized pieces (about 2-3 cm long). It’s best to tear them slightly thick for a satisfying chew, rather than making them too small.
Step 2
Peel and thinly slice the onion. Then, in a bowl, combine the torn crab sticks with 6 tablespoons of mayonnaise and a pinch of black pepper. Mix thoroughly, ensuring the onion and crab sticks are evenly coated. Gently mix to avoid breaking the crab sticks.
Step 3
Prepare 2 cups of warm water in a wide bowl for softening the rice paper. It’s crucial to use lukewarm water (warm to the touch) so the rice paper doesn’t tear. If the water is too hot, the rice paper will dissolve too quickly. Dip each sheet of rice paper into the warm water for about 10-20 seconds until pliable, then gently shake off excess water.
Step 4
Place about 1 tablespoon of the seasoned crab stick mixture onto the softened rice paper. Then, carefully fold the edges of the rice paper over the filling and roll it up tightly, ensuring no air pockets remain. Lightly press the ends to seal.
Step 5
Now, let’s coat the rolls for frying. First, roll each filled spring roll in 5 tablespoons of flour, ensuring it’s lightly coated. Next, dip it into a beaten egg and coat it evenly. Finally, roll it generously in breadcrumbs (prepare at least 10 Tbsp), pressing gently with your hands to help the breadcrumbs adhere well.
Step 6
Heat vegetable oil in a deep pan to 180°C (350°F). Maintaining the oil temperature is key for crispy results. Carefully place the breaded crab stick rolls into the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Since crab sticks are already cooked, you only need to fry them until the coating is perfectly browned. Over-frying can make them tough.
Step 7
Once golden brown, remove the fried crab stick rolls from the oil and place them on a wire rack or paper towels to drain excess oil.
Step 8
Arrange the drained crab stick rolls attractively on a plate. Serve with ketchup for dipping, and your delicious Crispy Crab Stick Rice Paper Rolls are ready! Enjoy them immediately while they’re warm for the best crispy and moist experience.
