Vietnamese Crab Spring Rolls

I made these Vietnamese Crab Spring Rolls with my sister, Petra for our sushi fest. Just a little something to serve alongside the sushi rolls.

I confess I didn’t take pictures of the procedure,  so I included a video on how to make the rolls, so you can see. You can fill them with anything you want, shrimp, crab, or chicken.  I put some pickled ginger inside as part of the ingredients, it gives it a fresh bite.

Vietnamese Spring Rolls

Vietnamese Spring Rolls (crab)

Yields: 8 spring rolls
A The Foodies’ Kitchen original recipe


1 pack rice wrappers
8 lettuce leaves, julienned
1 cucumber, julienned
1 avocado, sliced
4 imitation crab sticks, julienned
1 carrot, julienned
soy sprouts
fresh basil leaves
sesame seeds
pickled ginger (optional)
soy sauce, for dipping


  1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
  2. In a row across the center, place strips of your julienned vegetables and crab meat.
  3. Add 2 or 3 bresh basil leaves to each roll, srinkle with sesame seeds, and some pickled ginger (optional)
  4. Roll the wrapper
  5. Use soy sauce for dipping, or try some of our Spicy Asian Dressing

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Here’s a video on how to wrap spring rolls:

(Yes, we noticed the lady’s bright orange manicure from 2 weeks ago, but this was the best video we could find!)

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One Response to "Vietnamese Crab Spring Rolls"

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  1. cristina ferrare

    April 26, 2012 at 10:49 pm

    Thanks for the video, it really helps! Love all this clean tasting food! I have Thai basil and mint growing in my garden.

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