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
Rice Rolls with Crabs from Vietnam
Rice Rolls with Crabs from Vietnam

Instructions

  1. 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.
  2. Roughly sort out the ginger. Chop the shrimp and cucumber and mix in with the yogurt. Season with salt and a little sesame oil.
  3. 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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