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Chicken And Crab Rolls With Vietnamese Dipping Sauce

  • 15 - 20 minutes
  • 30 - 40 minutes
  • Makes 30
Chicken And Crab Rolls With Vietnamese Dipping Sauce

Pungent to almost off putting for some fish sauce adds that complex and unique flavour which makes many Asian dishes so intriguing and enjoyable.


  • 250 grams minced chicken
  • 175 gram can crabmeat, well drained
  • ½ cup chopped spring onions
  • 60 grams rice vermicelli, soaked and roughly chopped
  • 1 carrot, peeled and grated
  • 2 tblsp each chopped fresh mint, basil and coriander
  • 1 tsp minced garlic
  • 1 egg
  • 1 tblsp cornflour
  • salt and pepper to season
  • 30 rice paper wrappers (about 15cm round)

Vietnamese Dipping Sauce

  • 1 tsp minced red chilli
  • grated rind and juice one lime
  • ¼ cup fish sauce
  • ¼ cup water
  • sugar to taste (about 3 tsp)
  • 1 tblsp ground toasted peanuts


  1. In a bowl mix together the minced chicken, crabmeat, spring onions, rice vermicelli, carrot, herbs, garlic, egg and cornflour with a good seasoning of salt and pepper.
  2. In a bowl mix 1 cup warm water with 4 tblsp sugar and stir until dissolved. Place one rice paper wrapper in the warm water at a time and soak for about 30 seconds. Remove and stand until softened.
  3. Place a large tablespoonful of mixture at one edge of the wrapper fold over the edges and rollup to enclose. Place on a baking paper lined tray while preparing the others.
  4. Deep fry 2-3 rolls in hot oil (180 degrees Celsius) for about 3-4 minutes until golden brown. Drain on paper towel and serve hot with the Vietnamese Dipping Sauce.

Vietnamese Dipping Sauce

  1. Mix together the chilli, lime rind and juice, fish sauce, water and peanuts with sufficient sugar to sweeten.

Cooks Tips

- Rice vermicelli needs to be soaked in boiling hot water for 3-5 minutes to soften before draining well.

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