Crab and Avocado Rice Paper Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We catch lots of crab so I'm always looking for interesting ways to use them. This recipe was on TASTE. Ingredients:
1 tablespoon fish sauce |
1 tablespoon grated palm sugar |
2 limes, juice of |
1/2 cup finely chopped coriander |
1 long red chili, finely chopped |
300 g fresh crabmeat |
8 large rice paper sheets |
1 small carrot, cut into thin matchsticks |
1 large ripe avocado, cut into thin wedges |
4 green onions, thinly sliced on an angle |
1 cup watercress leaf |
Directions:
1. Stir fish sauce, sugar, juice of 1 1/2 limes, 1 tbs coriander and half the chilli in a bowl until sugar dissolves. Set aside.
2. Toss crab with remaining lime, chilli and coriander. Season.
3. Fill a dish with warm water, then dip 1 rice paper in water for 30 seconds. Remove and pat dry with a towel.
4. Lay paper on a bench and place 2 tbs crab at end nearest you. Top with some carrot, avocado, onion and cress. Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls.
5. Halve and serve with sauce.
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