Crab, Corn and Coriander Spring Rolls

Ingredients

20g vermicelli rice noodles
280 g crab meat, drained, flaked
1 cup (160 g) frozen corn kernels, thawed
2 spring onions, thinly sliced
1/2 cup coarsely chopped coriander
2 Tbs mayonnaise
1 Tbs sweet chilli sauce
20 spring roll wrappers
Coriander sprigs, to serve
Sweet chilli sauce, extra, to serve
Lime wedges, to serve

Method

Preheat oven to 200 C. Line a baking tray with baking paper. Place the noodles in a medium heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak. Drain well. Coarsely chop and place in a large bowl. Add the crab, corn, spring onion, coriander, mayonnaise and sweet chilli sauce and stir to combine.

Place 1 spring roll wrapper on a clean work surface. Place 1 1/2 tablespoons crab mixture diagonally across 1 corner of the wrapper. Brush the opposite corner with a little water. Fold up the corner, then fold in the sides and roll up to enclose the filling. Transfer to the lined tray. Repeat with remaining wrappers and crab mixture.

Spray the spring rolls with olive oil spray. Bake, turning halfway through cooking, for 15-17 mins or until golden.

Transfer the spring rolls to a serving platter. Sprinkle with coriander sprigs. Serve with extra sweet chilli sauce and lime wedges.

Credits: Coles

Photo Credits: Coles