Crab, Pork and Mushroom Spring Rolls

If you cannot obtain minced pork, use the meat from the equivalent weight of best-quality pork sausages. Filled spring rolls can be made in advance and kept in the refrigerator until they are ready for frying.


serves 4
25 g (1 oz) rice noodles
50 g (2 oz) shiitake mushrooms, fresh or dried
vegetable oil, for deep-frying
4 spring onions, chopped
1 small carrot, grated
175 g (6 oz) minced pork
115 g (4 oz) white crab meat
5 ml (1 tsp) fish sauce (optional)
12 frozen spring roll wrappers, defrosted
30 ml (2 tbsp) cornflour paste
salt and ground black pepper
1 iceberg or bib lettuce, separated into leaves
1 bunch fresh mint or basil, coarsely chopped
1 bunch fresh coriander leaves, coarsely chopped
1/2 cucumber, sliced


1. Bring a large saucepan of salted water to the boil, add the noodles and simmer for 8 minutes. Cut the noodles into finger-length pieces. If the mushrooms are dried, soak them in boiling water for 10 minutes, then drain. Slice the mushrooms thinly.

2. To make the filling, heat 15 ml ( 1 tbsp) of the oil in a wok or frying pan, add the spring onions, carrot and pork and cook for 8 - 10 minutes. Remove from the heat, then add the crab meat, fish sauce, if using, and seasoning. Add the noodles and mushrooms and set aside.

3. To fill the rolls, brush one spring roll wrapper at a time with the cornflour paste, then place 5 ml (1 tsp) of the filling on to the skin. Fold the edges towards the middle and roll evenly to make a neat cigar shape. The paste will help seal the wrapper.

4. Heat the oil for deep-frying in a wok or deep-fryer until hot. Fry the spring rolls two at a time for 6 - 8 minutes. Make sure the oil is not too hot or the filling will not heat through properly. Arrange the salad leaves, mint or basil, coriander and cucumber on a serving platter and top with the spring rolls.

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