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1
Preheat the fryer to 360 degrees F.
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2
In a small mixing bowl, add the noodles.
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3
Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper.
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4
Mix thoroughly.
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5
Bring water to a boil in a 10-inch saute pan and remove from the heat.
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6
Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds.
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7
Remove and lay on the parchment paper.
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8
In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste.
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9
Mix well.
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10
Season with salt and pepper.
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11
Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture.
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12
On top of the noodles, sprinkle 1 tablespoon of the sprouts.
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13
Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint.
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14
Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal.
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15
Repeat with remaining wrappers and filling.
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16
Fry half of the spring rolls until golden.
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17
Remove and drain on paper towels.
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18
Season with salt.
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19
Slice each roll in half diagonally.
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20
Serve the rolls on a large platter with the Spicy Peanut Sauce.
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21
Garnish with chopped cilantro.
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22
1 cup lightly packed fresh coriander leaves and upper stems
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23
1/2 cup peanut butter
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24
1/4 cup plus 2 tablespoons low-sodium soy sauce
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25
1/4 cup plus 1 tablespoon lime juice
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26
2 tablespoons hoisin sauce
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27
1 tablespoon Vietnamese fish sauce
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28
1 tablespoon sambal oelek or other hot chili sauce
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29
1 teaspoon minced garlic
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30
1 teaspoon sesame oil
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31
In a food processor, combine all ingredients together.
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32
Process until smooth, then transfer to small bowls for dipping.
