Rice Rolls with Crabs from Vietnam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 rice - pastry sheets for filling
- 150 g rice (basmati)
- 125 g crabs, cooked
- 250 ml water
- 1 piece (s) ginger
- 1 clove garlic
- 2 tablespoon oil (sesame oil)
- 4 tablespoon yogurt
- 4 cm cucumber (s)
- Oil, neutral
- salt
Print Recipe
Pin Recipe Instructions
- Peel and chop ginger and garlic. Then heat with the sesame oil and fry. After a minute, add the raw rice with a little neutral oil and add the water with a little salt. Cook on a low flame for 15-20 minutes until the rice has completely absorbed the water.
- Roughly sort out the ginger. Chop the shrimp and cucumber and mix in with the yogurt. Season with salt and a little sesame oil.
- Brush the rice sheets with a little cold water until they are supple. Then put a heaped tablespoon on each sheet, fold in the pages and roll up tightly. Keep moist until eaten.
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