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:
- Whisk all ingredients together in a small bowl until combined
For the Rolls
- 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
- Layer wrapper with crab, cucumber, lettuce, bean sprouts, torn herbs, scallions, and peanuts
- Roll bottom of wrapper over filling and then tuck in sides
- Roll tightly and seal edge with water if need. Cut in half to serve
Crab Fresh Rolls – 6 oz
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:
- Whisk all ingredients together in a small bowl until combined
For the Rolls
- 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
- Layer wrapper with crab, cucumber, lettuce, bean sprouts, torn herbs, scallions, and peanuts
- Roll bottom of wrapper over filling and then tuck in sides
- Roll tightly and seal edge with water if need. Cut in half to serve
