Crab Fresh Rolls - 16 oz

Prep

20 Minutes

Total

40 Minutes

Yield

20 Servings

Ingredients

Ngoc Cham Sauce

  • 1/4 Cup Fresh Lime Juice
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Sugar
  • 2 Tbsp Water
  • 1/2 Ea Thai Red Chili, minced
  • 1 1/2 Tsp Sesame Seeds, toasted
  • 1 Tbsp Scallion, minced
  • 1 1/2 Tsp Cilantro, minced
  • 1 1/2 Tsp Mint, minced

Rolls

  • 20 Ea 8” Rice Paper Wrappers
  • 16 Oz Heron Point Crab Meat
  • 1/2 Ea European Cucumber, julienned
  • 2 Cup Iceberg Lettuce, shredded
  • 2 Cup Mung Bean Sprouts
  • 2 Cup Mint Leaves, torn
  • 2 Cup Cilantro Leaves, torn
  • 10 Ea Scallions, chopped
  • 1/2 Cup Roasted Peanuts, crushed

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

For the Sauce:

  1. Whisk all ingredients together in a small bowl until combined

For the Rolls

  1. In a wide shallow bowl filled with room temperature water, hydrate one rice paper at a time by submerging in water until pliable, about 30 seconds
  2. Layer wrapper with crab, cucumber, lettuce, bean sprouts, torn herbs, scallions, and peanuts
  3. Roll bottom of wrapper over filling and then tuck in sides
  4. Roll tightly and seal edge with water if need. Cut in half to serve