You can invite guests over any time with these quick and easy dishes
- 1 x 200g tin crab meat, drained
- 5ml fresh ginger, finely grated
- 20g fresh mint, chopped
- 20g fresh coriander, chopped
- 5ml lime juice
- 1 red chilli, deseeded and diced
- 2 Mediterranean cucumbers
- 6 Vietnamese rice wrappers*
- 1 carrot, peeled and cut into
- thin matchsticks
- 1 red pepper, deseeded and cut into
- thin strips
- 1 apple, cored and thinly sliced
- into matchsticks
- 50g bean sprouts, optional
FOR THE THAI DIPPING SAUCE:
- 25ml fish sauce
- 30ml soy sauce
- 15ml soft brown sugar
- 10ml lime juice
- 1 red or green chilli, thinly sliced, optional
- lime wedges
- To make the crab filling: place the crab meat in a mixing bowl and fluff it up with a fork. Add the fresh ginger, mint, coriander, lime juice and chilli and mix in with a fork.
- Slice the cucumbers lengthwise into long thin strips. Slice again into thin matchsticks, discarding the wateryseeded area.
- To prepare the rice wrappers: place some cold water on a large dinner plate or in a very wide bowl. Submerge a wrapper in the water for 10–20 seconds, turning once until it has softened slightly and is pliable. Lift the sheet out of the water and place it on a flat surface. Repeat with the remaining wrappers.
- To assemble the rolls: place a dessert-spoonful of the crab mixture in the lower central area of each wrapper and top with a few strips of cucumber, carrot, pepper, apple and bean sprouts, if using.
- Fold the bottom and sides of the wrapper over the ingredients and roll up into a spring roll.
- To make the dipping sauce: combine all of the ingredients in a bowl and stir until the sugar has dissolved.
- To serve: slice the rolls in half and serve with the dipping sauce and some lime wedges.
COOK’S NOTE: *Rice wrappers are available in the Oriental section of large supermarkets or at Asian food shops.
Alternatively, serve with sweet chilli sauce or any dipping sauce of your choice.