Soft spring rolls with crab, mango and sweet and sour chilli sauce
A brilliant summer dish for anyone with a bit of a culinary pull towards Asia.
Christopher Davidsen
Ingredients
For the spring rolls
- g Claw meat
- tbsp Hoisin sauce
- tbsp Oyster sauce
- Lime, juice
- pack of rice noodles
- Rice paper wrappers
- Mango
- Cucumber
- Spring onions
For the sweet and sour chilli sauce
- ml White wine vinegar
- ml Water
- ml Sugar
- Red chilli, finely chopped
- tbsp Shallot, finely chopped
- tbsp Fresh ginger, grated
- Garlic clove
- Lime, zest
- tbsp Coriander, finely chopped
- tbsp Sriracha
- tbsp Sweet soy sauce
- tbsp Oyster sauce
- tbsp Soy sauce
- tbsp Cornflour
Instructions
Spring rolls
Soak the rice noodles in water until soft.
Mix the noodles with the crab, hoisin sauce and oyster sauce, and season to taste with lime, salt and pepper.
Cut the mango, cucumber and spring onion into thin strips.
Wet the rice paper wrappers briefly under the tap, shake them well and lay them on the worktop.
Add the noodles with the crab and the vegetables, fold once over, tuck the sides in and roll up.
Dip the spring rolls in the homemade sweet and sour chilli sauce and enjoy!
Sweet and sour chilli sauce
Bring the water, vinegar and sugar to the boil.
Add the chilli, shallot, ginger and garlic and leave it to bubble for about 15-20 minutes, then season with the lime zest, soy sauce and oyster sauce.
Thicken with the cornflour and put it in the fridge to cool.
Serve with coriander alongside the soft crab spring rolls. Have a great summer!
For the spring rolls
For the sweet and sour chilli sauce
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Christopher Davidsen
