in Vietnam

Rice rolls with crab from Vietnam

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Ingredients for 4 servings:

  • 20 rice dough sheets for filling
  • 150 g rice (basmati)
  • 125 g cooked crab
  • 250 ml water
  • 1 piece(s) ginger
  • 1 garlic clove(s)
  • 2 tbsp oil (sesame oil)
  • 4 tbsp yogurt
  • 4 cm cucumber(s)
  • Oil, neutral
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the ginger and garlic. Heat with the sesame oil and fry. After one minute, add the raw rice and water with a little salt along with a little neutral oil. Cook on low heat for 15-20 minutes, until the rice has completely absorbed the water. Roughly remove the ginger. Finely chop the prawns and cucumber and mix with the yogurt. Season with salt and a little sesame oil. Brush the rice sheets with a little cold water until soft. Then place a heaped tablespoon on each sheet, fold in the sides, and roll up tightly. Keep moist until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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