Ingredients:
1 carrot—grated
1½ cups finely shredded cabbage
1 scallion (spring onion)—thinly sliced
1 clove garlic—minced (crushed)
1 tablespoon finely grated fresh ginger
6 rice paper sheets (we used won ton sheets)
6 crab sticks
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil

Method:
MIX together the carrot, cabbage, scallion, garlic and ginger in a bowl until thoroughly combined.

SOAK a sheet of rice paper in a large shallow dish of hot water for about 15 seconds, then drain well.

PLACE the sheet of rice paper delicately out on top of a clean dry dish cloth.

PLACE 2 heaped tablespoons of vegetable mixture towards the lower edge of the rice paper sheet.

PLACE a crab stick on top of the mixture. FOLD and wrap to form a neatly packed cylinder.

REPEAT the process until you have made 6 rolls.

HEAT 2 tablespoons of oil in a large frying pan over a medium-low heat for 5 minutes.

PLACE the rolls delicately in the pan and cook for 2 minutes, then turn the rolls slightly and cook 2 minutes, then repeat this process until all 4 sides of the rolls are crispy and golden.

WHILE cooking, mix together the soy sauce, hoisin sauce and sesame oil in a small bowl.

ARRANGE 3 rice paper rolls on each plate with the dipping sauce to serve.
Tip: Be careful when filling and handling the rice paper— it's very delicate and tears easily.

Original Recipe from:

http://www.mediterrasian.com/delicious_recipes_rice_paper_crab.htm

OUR Rating:Groceries expense reasonable.

5 out of 5

Would we make again?

YES.