Rice Paper Roll with Soft Shell Crab

More than 60 min
Ingredients:
Soft Shell Crab (washed)
Rice Paper
Mango (cut into strips)
Cucumber (shredded)
Carrot (shredded)
Rice Vermicelli
Chinese Lettuce
Mint Leaf (optional)
Fried Shallot
Red Chili (diced)
Garlic (minced)
Fish Sauce
Lime Juice
Sugar
White Vinegar
Steps:
1.
Mix corn starch and self-raising flour evenly in a bowl or zipper bag. Coat crabs with flour evenly.
2.
Spray oil evenly on the crabs. Cook in Air Fryer at 210°C for 12 minutes until browned. Let cool.
3.
Put vegetables, fried shallots, rice vermicelli and mint leaf on a rice paper. Fold both sides inward. Place lettuce and half a crab on top. Wrap tightly and seal the ends with water.
4.
Cut in half. Dip sauce and serve.
Tips:
Pat-dry soft shell crab. Soak rice paper in warm water for a while. Pat-dry and cover with wet cloth. Cook rice vermicelli in boiling water. Drain. Mix all the sauce in a bowl.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference