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