This is a great flavour combination for spring rolls – as you crack open the crispy pastry you get a waft of aromatic black pepper. They’re also really easy to make.
For about 15 spring rolls: About 250g of crab meat, equal parts white meat and brown meat; one individual sized pack of mung bean noodles; a big handful of bean sprouts; a two inch piece of daikon / mooli; spring roll pastry; kampot black pepper and salt.
Soak the mung bean noodles until soft and drain thoroughly. Julienne the daikon into matchstick-sized strips. Bring a small pan of water to the boil and cook the beansprouts for about two minutes. Add in the daikon and take off the heat. Allow to cool for a minute and then drain. Turn the noodles onto a board and chop up into small lengths.
Mix the crab meats together, and add in noodles and the vegetables. You probably won’t need to use all of the noodles, as you want to end up with something which has the consistency of the mix pictured below. Add in ground kampot black pepper to taste – and it really is delicious with a good hit of pepper. Finally add a pinch or two of salt and check the taste.
Then you have the make the rolls. Start by taking a sheet and angling it so one corner is pointing towards you. Add a spoonful of filling.
Fold the corner closest to you over the filling and make one turn over.
Fold in one side.
Then fold over the other side and roll it up.
When you have the top corner showing, as above, wet a finger and run it along the edges, then finish rolling it, allowing the wet edges to seal. You can do all of this in advance.
The spring rolls can be shallow fried, in 5mm of oil, turning a few times to get them evenly crisped all over.
Serve with soy sauce, black vinegar, or for a really delicious version, serve with XO sauce.