Nem Cua Be Hanoi Crispy Crab Spring Rolls
A classic Northern Vietnamese specialty featuring square-shaped crispy rolls filled with succulent crab meat and ground pork.
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Ingredients
- 250 grams Fresh crab meat
- 200 grams Ground pork
- 30 grams Wood ear mushrooms, soaked and minced
- 50 grams Bean thread glass noodles, soaked and chopped
- 1/2 cup Carrots, shredded
- 1/2 cup Kohlrabi or Jicama, shredded
- 2 pieces Duck eggs or large chicken eggs
- 20 sheets Rice paper (square shape preferred)
- 1 tablespoon Fish sauce
- 1 teaspoon Black pepper
- 2 tablespoons Shallots, minced
- 500 milliliters Vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the crab meat, ground pork, minced mushrooms, noodles, carrots, and kohlrabi.
- 2
Add the eggs, fish sauce, black pepper, and minced shallots to the bowl and mix thoroughly until the filling is cohesive.
- 3
Lightly dampen a sheet of rice paper with a mixture of water and a little vinegar to make it pliable.
- 4
Place 2 tablespoons of filling in the center of the rice paper and fold the sides to create a square shape (approx 5x5 cm).
- 5
Repeat the process until all filling is used, ensuring the parcels are tightly sealed and uniform in thickness.
- 6
Heat oil in a deep pan to 170°C (340°F) and fry the rolls in batches over medium heat.
- 7
Double fry the rolls: fry once until pale gold, let rest, then fry again at a higher heat until deep golden brown and extra crispy.
- 8
Drain on paper towels and serve hot with rice vermicelli, fresh herbs, and a side of Nuoc Cham dipping sauce.
Nutrition per Serving
420
Calories
22g
Protein
35g
Carbs
24g
Fat
2g
Fiber
4g
Sugar
850mg
Sodium
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