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Crab Summer Rolls

Crab Summer Rolls
Prep Time
20 min
Yields
6 servings

Cold rolls filled with crab, rice noodles, bell pepper and cucumber.

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ingredients

Sauce

¼
cup rice wine vinegar
2
Tbsp tamari or low-sodium soy sauce
1
tsp garlic chili paste, such as sriracha
1
tsp grated fresh ginger

Rolls

2
cups cooked rice sticks/noodles (about 2 oz)
¼
tsp toasted sesame oil
6
sheets rice paper wrappers
½
cup fresh cilantro sprigs
½
cup fresh basil leaves
1
cup lump crabmeat
1
red bell pepper, cut into thin strips
1
cucumber, peeled, seeded and cut into thin strips
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directions

Step 1

In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.

Step 2

Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.

Step 3

Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

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