lunch · dairy-free
Crisp rice noodle rolls with chile crab
Crisp pan-fried rice noodle rolls topped with garlicky crab, chile and soy, finished with fresh scallion.
- Time
- 30min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the rice noodle rolls into short pieces and blot them dry. Fry in most of the oil until crisp on two sides and hot in the center, then move to plates.
-
2
Finely chop the garlic and soften it in the remaining oil. Stir in the chile paste, soy sauce and a splash of water, then fold in the crab gently until warmed through.
-
3
Spoon the crab over the rolls and sprinkle with sliced scallion.
