Crab Fresh Rolls - 6 oz

Prep

15 Minutes

Total

30 Minutes

Yield

8 Servings

Ingredients

Ngoc Cham Sauce

  • 2 Tbsp Fresh Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Water
  • 1/8 Ea Thai Red Chili, minced
  • 3/4 Tsp Sesame Seeds, toasted
  • 1 Tsp Scallion, minced
  • 3/4 Tsp Cilantro, minced
  • 3/4 Tsp Mint, minced

Rolls

  • 8 Ea 8” Rice Paper Wrappers
  • 6 Oz Heron Point Claw Crab Meat
  • 1/8 Ea European Cucumber, julienned
  • 3/4 Cup Iceberg Lettuce, shredded
  • 3/4 Cup Mung Bean Sprouts
  • 3/4 Cup Mint Leaves, torn
  • 3/4 Cup Cilantro Leaves, torn
  • 4 Ea Scallions, chopped
  • 2 Tbsp Roasted Peanuts, crushed

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