• F2a82fbf59f22ee174d36b1ecb9625a2

Spicy Crab Summer Thai Rolls

Summer sizzles with these Thai Summer Rolls that are fresh and delectable. Easily made vegetarian by omitting the crab (can add sauteed mushrooms for meaty texture). Kids love to help in the kitchen, so enlist little hands for family fun. Try for yourself and you’ll love this recipe as much as I do!

Prep
Cook
Serves 10people
Ingredients
Rice vermicelli
8
oz crab or shrimp
8
sheets rice paper (8″ diameter)
1
carrot (julienned)
1
cucumber (julienned)
16
mint leaves
16
cilantro or basil leaves
1
tsp sesame oil
1
tbsp Siracha sauce
1
tbsp Japanese mayo (called Kewpie mayo) or 1 T regular mayo
Directions
1.
Cook the rice vermicelli as directed on the package. (Boil vermicelli for 4 minutes and drain.). Toss with sesame oil for additional flavor.
2.
Shred the crab meat and mix to combine the Siracha sauce and the mayo.
3.
Dip the rice paper in water take it out and shake off the excess water and pat dry with a paper towel. The rice paper is very delicate, don’t soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
4.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
5.
Repeat until all are done. Serve with Thai peanut dipping sauce or your favorite Asian sauce.

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