Crab Spring Rolls
Crab spring rolls are a tantalizing appetizer, combining the sweet, delicate flavors of crab with crispy vegetables, all wrapped in a light rice paper - yum!
Servings: 16 spring rolls
Calories: 368kcal
Equipment
Ingredients
- 1 package spring roll rice wrappers
- 1 package vermicelli rice noodles
- 2 mangos peeled and sliced into thin strips
- 1 large carrot peeled and shredded or sliced into thin strips
- 1 large English cucumber peeled and thinly sliced
- 1 pound crab leg meat or imitation crab cooked
- 1 bunch fresh cilantro basil, and/or mint
For the Peanut Sauce
- ¾ cup sweet chili sauce
- ⅓ cup peanut butter smooth or crunchy
- ½ teaspoon low-sodium soy sauce
- ½ teaspoon hoisin sauce
Instructions
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, and cooked crab.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, crab, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
- Blend all the peanut sauce ingredients together till smooth. Dip spring rolls into the sauce.
Nutrition
Serving: 2spring rolls | Calories: 368kcal | Carbohydrates: 51g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 792mg | Fiber: 3g | Sugar: 27g