Name: Crab Summer Rolls
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 summer rolls
Ingredients: 1/4 cup rice wine vinegar; 2 tablespoons tamari or low-sodium soy sauce; 1 teaspoon garlic chili paste, such as sriracha; 1 teaspoon grated fresh ginger; 2 cups cooked rice sticks/noodles (about 2 ounces); 1/4 teaspoon toasted sesame oil; 6 sheets rice paper wrappers; 1/2 cup fresh cilantro sprigs; 1/2 cup fresh basil leaves; 1 cup lump crabmeat; 1 red bell pepper, cut into thin strips; 1 cucumber, peeled, seeded and cut into thin strips

Directions

Watch how to make this recipe.

For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

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Crab Summer Rolls

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