- Prep Time: 20m
- Serves: 4
- Yield: 8 Rolls
- Category: Appetizer, Crab, Spring, Summer, Vegetables
Ingredients
- 8 ounces Lump Crabmeat
- 8 Rice Paper Wrappers
- 2 cups Lettuce or shredded cabbage
- 1 cup Cumber, thinly sliced
- 1 cup Carrots, julienned
- 1/2 cup Fresh herbs (mint, cilantro, or basil)
- 1 Avocado, sliced
- 1/2 cup Rice noodles (optional)
- 1 Lime, cut into wedges
Instructions
For the Spring Rolls
- Prepare all vegetables and herbs and drain your crab meat.
- Fill a shallow dish with warm water. Dip each rice paper wrapper for about 10–15 seconds until softened but still slightly firm. Place on a clean, damp towel or cutting board.
- Layer lettuce, vegetables, herbs, rice noodles (if using), and crab meat in the center of the wrapper.
- Fold the sides inward, then tightly roll from the bottom like a burrito until sealed.
- Serve with dipping sauce and enjoy.
For the Sauce
- In a small bowl, combine the sweet chili sauce, soy sauce, lime juice, and sesame oil.
- Whisk until fully combined.
