Description
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Ingredients
- ¾ cup imitation crabmeat
- 1 ½ tablespoons mayonnaise
- 1 teaspoon sriracha sauce, or to taste
- 4 rice paper wrappers
- ⅓ English cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- ½ ripe avocado, sliced lengthwise into 8 pieces
- 1 green onion, cut into matchsticks
Instructions
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat
- mayonnaise
- and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean
- moist dish towel. Layer 1/4 of the cucumber
- carrot
- avocado
- crabmeat mixture
- and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling
- using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber
- carrot
- avocado
- crabmeat mixture
- and green onion.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4