For a richer flavor, consider using freshly steamed crabmeat instead of canned. Adjust the amount of chili and Sriracha to suit your preferred level of spiciness. Ensure the rice paper wrappers are not over-soaked, as they can become too sticky and difficult to work with. If you don’t have sesame oil, you can substitute with another neutral oil, but the sesame oil adds a distinctive flavor. The sauce can be made ahead of time and reheated before serving. Add a touch of water if it becomes too thick.
Chili Crab Stuffed Rice Noodles
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 15 mins
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SERVING2 People
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VIEWS9
Delicate rice paper wrappers transform into luscious, chili crab-stuffed noodles, offering an exciting twist on traditional spring rolls. The vibrant flavors of the crab filling, combined with a tangy chili sauce, create an unforgettable culinary experience. Get ready to impress your friends and family with this unique and delectable dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol113 mg
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Fiber2 g
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Protein25 g
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Saturated Fat2 g
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Sodium1306 mg
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Sugar5 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
In a mixing bowl, gently combine the crabmeat, minced red chilies, sambal chili sauce, Sriracha, minced garlic, green onions, cilantro, lemon zest (if using), sesame oil, and mayonnaise. Ensure all ingredients are evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (30-60 minutes)
02
Step
0 mins
Lightly grease a plate or tray with sesame oil to prevent sticking. Set aside.
03
Step
0 mins
Briefly submerge a rice paper wrapper in water for approximately 4 seconds, then carefully transfer it to a clean plate or countertop.
04
Step
0 mins
Place 3 rounded teaspoons of the crab filling in the center of the wrapper, spacing them about 1 inch apart.
05
Step
0 mins
Allow the wrapper to soften until pliable and slightly stretchy. Gently fold the wrapper over the crab filling to enclose it, pressing lightly between each section. Fold the outer 1/2-inch of the wrapper on both sides towards the center. Continue rolling the wrapper tightly to form a neat noodle, ensuring the seam is facing down.
06
Step
0 mins
Transfer the stuffed noodle to the oiled plate, maintaining a small gap between each to prevent sticking. Repeat the stuffing and rolling process until all the filling is used. Refrigerate the finished noodles until ready to pan-fry.
07
Step
0 mins
To prepare the sauce, whisk together the water, rice vinegar, oyster sauce, ketchup, sesame oil, and cornstarch in a small saucepan until the cornstarch is completely dissolved.
08
Step
2 mins
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Reduce heat and simmer until the sauce thickens, becomes glossy, and achieves the consistency of a thin gravy, about 2 minutes.
09
Step
3 mins
Remove from heat and set the sauce aside. Heat 1 tablespoon of vegetable oil in a nonstick pan over medium-high heat. Add the stuffed noodles and cook until golden brown on both sides and the filling is thoroughly heated, approximately 3 minutes per side.
10
Step
0 mins
Serve immediately, drizzled with the warm chili sauce. Garnish with toasted sesame seeds, sliced green onions, and minced red chilies for added visual appeal and flavor.
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RECIPE REVIEWS
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Please Rate
Karen Ankunding
Jun 27, 2025A great recipe to impress guests. Although a bit fiddly, the end result is well worth the effort.
Heidi Funk
Jun 24, 2025I loved the crispy texture of the fried noodles paired with the savory crab filling. A definite crowd-pleaser!
Pearl Veum
Jun 22, 2025This recipe is fantastic! The flavors are so well-balanced, and the noodles are surprisingly easy to make.
Eldora Wisoky
Jun 22, 2025The chili sauce is the perfect finishing touch. I added a bit more Sriracha for extra heat, and it was amazing!