Crab Spring Rolls

Name: Crab Spring Rolls
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 10 to 12 rolls
Ingredients: 90 ml (6 tbsp) rice vinegar; 60 ml (1/4 cup) mirin; 2.5 ml (1/2 tsp) harissa; 10 ml (2 tsp) chopped fresh chives or green onions; 85 g (3 oz) rice vermicelli; 12 rice paper wrappers, about 23 cm (9-inch) in diameter; 12 small leaves Boston lettuce; 3 Lebanese cucumbers, cut into thin strips; 2 avocados, ripe but firm, peeled, sliced and sprinkled with lime or lemon juice; 375 ml (1 1/2 cups) crab meat; 60 ml (1/4 cup) fresh cilantro leaves; Salt and pepper

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Preparation 40 MIN

Cooking 5 MIN
Makes 10 to 12 rolls

Ingredients
Preparation

Ingredients

Hot Sauce

90 ml (6 tbsp) rice vinegar
60 ml (1/4 cup) mirin
2.5 ml (1/2 tsp) harissa
10 ml (2 tsp) chopped fresh chives or green onions

Rolls

85 g (3 oz) rice vermicelli
12 rice paper wrappers, about 23 cm (9-inch) in diameter
12 small leaves Boston lettuce
3 Lebanese cucumbers, cut into thin strips
2 avocados, ripe but firm, peeled, sliced and sprinkled with lime or lemon juice
375 ml (1 1/2 cups) crab meat
60 ml (1/4 cup) fresh cilantro leaves
Salt and pepper

Preparation

Hot Sauce

In a bowl, combine all the ingredients.

Rolls

In a bowl of lightly salted boiling water, soak the noodles for about 5 minutes or until tender. Rinse under cold water and drain well. Set aside.
In a large bowl of hot water, soak one rice paper wrapper at a time for a few seconds. Remove from the water. Pat on a dry cloth and quickly place on a work surface.
Place a lettuce leaf on the bottom third of the rice paper wrapper. Top with 30 ml (2 tbsp) of rice vermicelli, 30 ml (2 tbps) of cucumber, 3 slices of avocado and 30 ml (2 tbsp) of crab meat. Season with salt and pepper. Add 2 or 3 cilantro leaves. Fold both sides of the sheet towards the centre. Firmly roll to enclose the filling. Cover the rolls with a damp cloth and continue with the remaining ingredients. Do not stack the rolls as they may stick together. The rolls can be stored for a few hours in the refrigerator.
Serve the rolls with the hot sauce.