Crab Summer Rolls Recipe
Prep Time:
45 minutes
Cook Time:
3 minutes
Servings:
12 Rolls
Ingredients
  • 1 (8.8-ounce) package vermicelli rice noodles
  • 12 rice paper wrappers
  • 1 pound cooked crab meat, picked over for shells
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 2 scallions, thinly sliced
  • 3 tablespoons hoisin sauce
  • 1 tablespoons peanut butter
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • Water, to thin as needed
Directions
  1. Bring a pot of water to a boil.
  2. Cook rice noodles according to package directions, then drain and set aside.
  3. Soak a rice paper wrapper in warm water until pliable.
  4. Lay the wrapper flat on a work surface and arrange a small amount of crab, cucumber, carrot, herbs, noodles, and scallions near one edge.
  5. Fold sides over filling and roll tightly. Repeat with remaining wrappers.
  6. Refrigerate until use, or at least 30 minutes.
  7. Whisk dipping sauce ingredients until smooth, adjusting consistency with water.
  8. Serve rolls chilled, with sauce on the side.