Working one at a time, place a wrapper on your work surface so that a corner faces you, forming a diamond. (Keep the remaining wrappers covered with a damp towel.) Place 2 tbsp. crab mixture and 1 tbsp. vermicelli onto the bottom third of the wrapper.
Lift the bottom corner of the wrapper over the filling, flattening the filling with your fingers. Cinch tight, pulling the wrapper back against the filling to tighten the cylinder, and begin rolling it away from you, towards the top corner of the wrapper.
Fold in the sides of the cylinder, creating an open envelope shape about 4" long.
Fold in the sides of the cylinder, creating an open envelope shape about 4" long.
Continue rolling the cylinder forward to the top corner, cinching tightly as you roll.
Brush the top corner of the wrapper with a beaten egg white to seal.
Roll the cylinder away from you towards the top corner of the wrapper to seal it. When finished, each cylinder should be 1" thick. Repeat process with the remaining wrappers.
Working one at a time, place a wrapper on your work surface so that a corner faces you, forming a diamond. (Keep the remaining wrappers covered with a damp towel.) Place 2 tbsp. crab mixture and 1 tbsp. vermicelli onto the bottom third of the wrapper.
Lift the bottom corner of the wrapper over the filling, flattening the filling with your fingers. Cinch tight, pulling the wrapper back against the filling to tighten the cylinder, and begin rolling it away from you, towards the top corner of the wrapper.
Fold in the sides of the cylinder, creating an open envelope shape about 4" long.
Fold in the sides of the cylinder, creating an open envelope shape about 4" long.
Continue rolling the cylinder forward to the top corner, cinching tightly as you roll.
ADVERTISEMENTADAD
Brush the top corner of the wrapper with a beaten egg white to seal.
Roll the cylinder away from you towards the top corner of the wrapper to seal it. When finished, each cylinder should be 1" thick. Repeat process with the remaining wrappers.
