Chef Soupy's Spring Roll & Crab Rangoon

Chef Soupy making Spring Roll in the Great Day Kitchen

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.

Spring Roll


  • 50 grams rice noodles (or rice vermicelli)
  • 10 spring roll rice wrappers
  • 10 prawns
  • 4 oz. roasted pork loin
  • 1 ? tablespoons fresh Thai basil
  • 3 tablespoons fresh mint leaves
  • 2 leaves lettuce
  • 1 ? tablespoons fish sauce
  • 50 milliliters warm water
  • 4 tablespoons fresh lime juice
  • 1 clove garlic
  • 2 tablespoons sugar
  • ½ teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon peanuts chopped


  • Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water to prevent sticking.
  • Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. Place 3 prawn halves and 1 oz. of pork loin, a handful of noodles, basil, mint, and lettuce into the wrapper, leaving about 5 cm (2 inches) uncovered on each side.
  • Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Crab Rangoon


  • 1 clove garlic, minced
  • 1 (10 ounce) package cream cheese
  • 1 (8 ounce) can crabmeat or imitation crabmeat
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 1/2 pot cooking oil
  • 48 wonton wrappers


  • Preheat the cooking oil to 300 degrees.
  • Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 Rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with egg wash and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the Rangoon on the baking sheet and lightly spray with cooking spray.
  • Deep fry until golden brown, 1 to 2 minutes.

Simple Food made with Love!

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