Crab Spring Rolls

Ingredients

• Hot Sauce

  • 90 ml (6 tbsp) rice vinegar
  • 60 ml (1/4 cup) mirin
  • 2.5 ml (1/2 tsp) harissa
  • 10 ml (2 tsp) chopped fresh chives or green onions

• Rolls

  • 85 g (3 oz) rice vermicelli
  • 12 rice paper wrappers, about 23 cm (9-inch) in diameter
  • 12 small leaves Boston lettuce
  • 3 Lebanese cucumbers, cut into thin strips
  • 2 avocados, ripe but firm, peeled, sliced and sprinkled with lime or lemon juice
  • 375 ml (1 1/2 cups) crab meat
  • 60 ml (1/4 cup) fresh cilantro leaves
  • Salt and pepper