These spicy crab spring rolls are a cross between a spicy sushi crab roll and a spring roll. They're quick and easy to make, using fresh ingredients. You can use shrimp instead of crab. Serve with ponzu or sweet chili sauce for dipping.
Ingredients
- 0.75 cups imitation crabmeat
- 1.5 tablespoons mayonnaise
- 1 teaspoon Sriracha sauce , or to taste
- 4 rices paper wrappers
- 1 carrot , cut into matchsticks
- 1 green onion , cut into matchsticks
- 0.5 ripes avocado , sliced lengthwise into 8 pieces
- 0.33 Englishs cucumber , cut into matchsticks
Instructions
-
1
Shred crabmeat using 2 forks or a food processor.
-
2
Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
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3
Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
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4
Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.
Nutrition Facts
Per serving
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