Recipes Seafood Shellfish Crab Chili Crab Stuffed Rice Noodles 4.3 (3) 3 Reviews 1 Photo Regular spring roll rice wrappers are turned into chili crab stuffed rice noodles with this easy technique. You can use any type of filling to stuff your rice noodles. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 17, 2023 Save Rate Print Share Add Photo 1 Prep Time: 30 mins Cook Time: 15 mins Chill Time: 30 mins Total Time: 1 hr 15 mins Servings: 2 Yield: 8 stuffed noodles Jump to Nutrition Facts Jump to recipe I’ve always been fascinated by rice paper wrappers and, any time I have extras laying around, I try to think of less conventional ways to use them. For example, I’ve tried to steam fish in them and use them as casings for sausage. Unfortunately, these attempts were not very successful, but I’m nothing if not persistent: So I kept playing around, and I’m happy to report my efforts finally paid off. These chili crab stuffed noodles were easy to make, fun to eat, and very, very delicious. Chef’s Notes Here are some notes before we get started: Back in the day, you’d have to hunt around for rice paper, but now any large grocery store that has an Asian foods aisle will stock them. They not only come in various sizes, but you’ll also often find both regular and brown rice versions. Any of these options will work. No matter which one you choose to use, waiting for the perfect moment to roll them up is key. If you wait too long after dipping them in the water the wrappers become too soft and sticky to roll. If you try to roll too soon, they will not be stretchy and sticky enough to envelop the crab filling, and won’t hold their shape. So, it might take a few tries, but once you get the timing down, it’s a very easy assembly. I loved the crab filling, but feel free to use anything you want. Get creative!Remember, this is a technique, not a recipe. Either way, I really do hope you give them a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings Crab-Filled Rice Noodles: 8 ounces crabmeat, picked through for shells 1 tablespoon minced hot red chilies, plus more for serving 2 teaspoons sambal chili sauce 1 teaspoon Sriracha hot sauce 3 cloves garlic, minced 3 tablespoons sliced green onions, plus more for serving 2 tablespoons chopped cilantro 1/2 teaspoon lemon zest (optional) 1/4 teaspoon sesame oil, plus more to grease the plate 1 rounded tablespoon mayonnaise 8 to 10 rice paper spring roll wrappers 1 tablespoon vegetable oil 1 teaspoon toasted sesame seeds for garnish, or to taste (optional) Sauce: 1/2 cup water 1/4 cup rice vinegar 2 tablespoons oyster sauce 2 tablespoons ketchup 1/4 teaspoon sesame oil 1 1/4 teaspoons cornstarch Directions Combine crabmeat, red chilies, sambal chili sauce, Sriracha, garlic, green onions, cilantro, lemon zest, sesame oil, and mayonnaise in a bowl. Mix thoroughly until all the ingredients are evening combined. Refrigerate for30 to 60 minutes or until needed. Grease plate or tray with sesame oil, and set aside. Dip rice paper wrapper in water for about 4 seconds, and transfer to a plate or the counter top. Place 3 rounded teaspoons of crab filling in the center, about 1 inch apart from each other. Once wrapper has softened up, and has become flexible, and a little bit stretchy, fold over the crab to seal in, pressing lightly between the sections. Fold the outside 1/2-inch of the wrapper on either side in toward center. Continue rolling the wrapper to form a relatively tight rolled noodle, ending up with the seam on the bottom. Transfer stuffed noodles to the oiled plate. Continue stuffing and rolling until all of the filling has been used. Make sure to keep a little space between each stuffed noodle so they don’t stick together. Transfer finished noodles to fridge until ready to fry. To make the sauce, combine water, rice vinegar, oyster sauce, ketchup, sesame oil, and cornstarch in a small saucepan, and whisk thoroughly until the cornstarch is dissolved. Set saucepan onto stove over medium-high heat and bring to a boil, stirring often. Simmer until sauce starts to thicken up, turns shiny, and has the consistency of a thin gravy, about 2 minutes. Turn off heat, and reserve sauce until noodles are pan-fried. Grease a nonstick pan with 1 tablespoon vegetable oil. Add stuffednoodles and cook over medium-high heat until golden brown on both sides and the filling is heated through, about 3 minutes per side. Serve topped with the warm sauce. Garnish with toasted sesame seeds, sliced green onions, and minced red chilies if so desired. Chef John Cook’s Note You can make more than one stuffed noodle at a time, but if the soaked rice paper sits too long it will get too soft and sticky to work with. I Made It Print Nutrition Facts (per serving) 488 Calories 15g Fat 60g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 488 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 113mg 38% Sodium 1306mg 57% Total Carbohydrate 60g 22% Dietary Fiber 2g 8% Total Sugars 5g Protein 25g 50% Vitamin C 17mg 19% Calcium 139mg 11% Iron 1mg 7% Potassium 498mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.