Crab Spring Rolls

Crab Spring Rolls

  • Preparation 40 min
  • Cooking 5 min
  • Makes 10 to 12 rolls
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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

Preparation

  • Hot Sauce

  • Rolls

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