The gateway to the freshness of the North


Crab spring rolls with sweet and sour sauce

Sweet and sour sauce
60 ml (4 tbsp.) brown sugar
60 ml (4 tbsp.) rice vinegar
125 ml (1/2 cup) chicken broth
30 ml (2 tbsp.) soya sauce
30 ml (2 tbsp.) fish sauce (Nuoc-mâm)
15 ml (1 tbsp.) fresh ginger, chopped
15 ml (1 tbsp.) tomato paste
15 ml (1 tbsp.) cornstarch
30 ml (2 tbsp.) cold water
Crab spring rolls
250 g crab meat
250 ml bean sprouts
2 carrots
2 garlic cloves, finely chopped
15 ml (4 tbsp.) fish sauce (Nuoc-mâm)
30 ml (4 tbsp.) Thai basil chopped
30 ml (4 tbsp.) fresh mint, chopped
8 rice paper, each measuring 17.5 cm (7 in.) in diameter
Peanut oil for frying large quantities
Fresh spinach
Carrots, julienned
4 portions
1. In a small pot, mix together all the ingredients for the sweet and sour sauce, except for the cornstarch and water, and bring to a boil.
2. Dilute the cornstarch in the water, incorporate it into the sauce, and cook for about 3 minutes.
3. In a medium-sized bowl, mix the crab meat, bean sprouts, carrots, garlic, fish sauce, basil and mint. Set aside.
4. In a deep fryer, preheat the peanut oil to 190°C.
5. Dip the rice paper in hot water for 20 seconds or until it softens.
6. Spread the rice paper on your work space and put a small spoonful of the stuffing in the center. Fold the sides inwards before rolling. Repeat with the other pieces of rice paper.
7. Deep fry the rolls in the hot peanut oil until they are crispy and golden.
8. Serve with the sweet and sour sauce, fresh spinach and julienned carrots.
Covered with oil, tomato paste can be kept in a sealed container in the refrigerator for several days. It is also suitable for freezing.