Fresh Spring Rolls with Crab Meat

Name: Fresh Spring Rolls with Crab Meat
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 10 large Rice Paper Sheets; 2 bunch Vermicelle; 1 cup Crab meat or King Crab Flavoured Alaska Pollock; 1/2 large English Cucumber Thinly Sliced; 1 large Carrot Finely Grated; 1/2 tsp Fresh Chopped Basil; 1/2 tsp Cilantro Finely Chopped; 1/2 tsp Soy Sauce

JC32 @jjluvsongs

Guelph Ontario

Easy to make and tastes great :ohyeaah

JC32 @jjluvsongs

Guelph Ontario

Easy to make and tastes great :ohyeaah

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Ingredients

15 mins

10 servings

10large Rice Paper Sheets
2 bunchVermicelle
1 cupCrab meat or King Crab Flavoured Alaska Pollock
1/2large English Cucumber Thinly Sliced
1large Carrot Finely Grated
1/2 tspFresh Chopped Basil
1/2 tspCilantro Finely Chopped
1/2 tspSoy Sauce

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Steps

15 mins

1

Cook the vermicelli noodles as directed on the package. Once done, drain and set aside to cool.
2

In a large mixing bowl add your chopped Crab meat with the soy sauce, basil and cilantro. Mix well and set aside.
3

Finely grate your carrot and thinly slice the cucumbers into 3 inch lengths. Keeping them sep.
4

In a large sauce pan place 2 1/2 inch's of hot water. Put one sheet of rice paper in the hot water. Let the paper sit in the hot water for about a minute or two or until the rice paper is full cooked. Carefully remove the rice paper and place flat on a large plate. Facing the plate start with putting a single row of Crab meat about 1 inch from the edge of the rice paper. About the same length as the cucumber.
5

Next add 3 to 4 thinly slices of cucumber right next to the Crab meat.
6

Add some grated carrot on top of the Crab and cucumber.
7

Next add some of the vermicelli noodles on top of the carrot. I try for pinching 3 fingers and my thumb with the noodles.
8

Now at this point you take the left and right sides of the rice paper and fold them over closing the sides of the spring roll.
9

Fold the closest part of the rice paper over on top of all the ingredients, making an envelope. Tightly roll the rest of the rice paper.
10

Serve with a sauce like VH Sweet Thai Chili or a teriaki sauce and Enjoy

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JC32 @jjluvsongs

on February 18, 2014 19:52

Guelph Ontario

I have always loved cooking. At a young age my love for this art began as I watched my grandmother cook and prepare meals for everyone in the house. I'm told she was the first female certified chef in ontario. From there, it was a culinary adventure every sunday in my house as i watched, and helped my parents make most of our meals that day. As an adult, I try to invent and create fresh and wholesome meals in my kitchen daily.