Vietnamese crab and mango loempias

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This version leans fresher and fruitier, with crab, mango, radish, lime and ginger in a filling that tastes bright before it even hits the hot oil.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Spring roll wrappers – 20
• Egg white – 1
• Sunflower oil – for frying
• Crab meat – 250 g
• Mango – 1
• Radish or daikon – 100 g
• Cream cheese – 2 tbsp
• Lime – 1
• Fresh ginger – 1 cm
• Salt and black pepper – to taste
• Sweet chilli sauce – to serve

Method

1. Finely shred the crab. Cut the mango into thin strips and grate the radish.
2. Mix the crab with mango, radish, cream cheese, lime zest, lime juice and finely grated ginger. Season with salt and pepper.
3. Roll the filling into the wrappers, seal with egg white and keep the loempias neat and compact.
4. Fry until lightly golden and serve straight away so the sweet crab filling still tastes fresh.