Crabmeat Egg Roll Appetizers
Courtesy of Chef Kirsten Dixon, Winterlake Lodge Cookbook
Servings: 16 egg rolls and 1 cup of sauce
Photo by Tyrone Potgieter
2 ounces thin rice stick noodles (maifun)
1 tsp salt
Salt and freshly ground pepper
1 pound cooked crabmeat
1 cup finely shredded Napa cabbage
1 small carrot, finely shredded
2 tsp Asian fish sauce (nam pla)
2 green onions, thinly sliced on the bias
16 egg roll wrappers (4½ by
5 ½ inches each)
1 large egg, beaten
Peanut oil for frying
½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup rice vinegar
½-inch knob of fresh ginger, peeled and minced
Bring a 4-quart stockpot filled with water to a boil over high heat. Add the noodles and salt. Turn off the heat and let the noodles soak for about 10 minutes. Drain the noodles and rinse them gently with cold water. Chop the noodles into 1/2-inch pieces. Place the noodles in a large bowl and season them with salt and pepper to taste. Add the crabmeat, cabbage, carrot, fish sauce, and 1 of the green onions. Stir gently.
Place an egg roll wrapper onto a dry work surface. Place the wrapper so that one of the shorter edges is closest to you. Place about 2 tablespoons of the crab mixture in the center of the wrapper, spreading the mixture out but leaving the edges of the wrapper dry. Fold the bottom edge of the wrapper over the filling, and then fold the sides of the wrapper into the center. Brush the top edge of the wrapper with some of the beaten egg. Roll the wrapper up, sealing the egg-washed edge to the egg roll. Repeat with the remaining egg roll wrappers and crab mixture.
Pour about 3 inches of the oil into a heavy saucepan. Heat the oil to 350 degrees. Working in batches, add the rolls to the oil. Deep-fry the egg rolls until they are golden brown, turning them at least once, about 5 minutes. Drain the egg rolls on paper toweling.
In a medium bowl, whisk together the remaining green onion, the soy sauce, mirin, rice vinegar, and ginger. Serve the egg rolls with this dipping sauce.
Chef note: "Sometimes we spread a little bit of our homemade herb cheese on the inside of the wrappers, which is delicious. These eggrolls are particularly good made with salmon."