Recipe: Appetizing Crab and Avacado Summer Rolls

Crab and Avacado Summer Rolls. Bite into these crab and avocado summer rolls! This Vietnamese and Thai inspired recipe has crab meat, sliced avocado, cucumber, and carrots wrapped together in a summer roll with a spicy red dipping sauce. It's an easy, refreshing dish for when you are looking for something lighter and low-calorie to eat.

Vegan Summer Rolls with Avocado and Mango make for the most refreshing vegan appetizer. Creamy avocado and lightly sweet and soft mango wrapped up with greens and herbs in silky rice paper wrappers. I love looking at restaurant menus. You can have Crab and Avacado Summer Rolls using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crab and Avacado Summer Rolls

1. It's 1 of for crab salad filling.
2. Prepare 1 tbsp of chopped celery.
3. Prepare 1 lb of jumbo lump crabmeat.
4. Prepare 1 tbsp of chopped green onion.
5. You need 1/3 cup of mayonnaise.
6. Prepare 1 tsp of lemon juice.
7. Prepare 1/2 tsp of black pepper and salt to taste.
8. Prepare 1 of additional filling ingrediemts.
9. It's 4 of rice noodles or angel hair pasta cooked and seasoned with 1 ta.
10. You need 1 head of soft lettece, such as boston, leaves removed.
11. Prepare 2 of ripe avacados peeled and sliced, brushed very lightly with asi.
12. You need 12-16 of dry rice paper rounds. The amount depends on how big yo.
13. It's 1 of for asian dipping sauce.
14. Prepare 1 cup of mayonnaise.
15. It's 2 tbsp of sriracha hot sauce.
16. You need 1 1/2 tbsp of soy sauce.
17. You need 1/4 tsp of garlic powder.
18. It's 1/2 tsp of black pepper.

It's like a hobby of mine. Although this is a no-cook recipe, a butter-toasted bun wouldn't be. Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. Recipe: California Fresh Crab & Avocado Summer Rolls with Creamy Miso Yogurt.

Crab and Avacado Summer Rolls instructions

1. Have a large skillet filled with hot water big enough to submerge rice paper rounds.
2. Have all your ingredients set up in bowls at work station. Have a clean damp kitchen towel spread out flat to make summer rolls on..
3. To make summer rolls, place one rice paper round in hot water to cover, soften 30 to 60 seconds until limp and pliable.Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado. Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll..
4. Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like. I used my mustard sauce, on my profile in this picture..
5. These are best served the day you make them, however you can make them several hours ahead if you keep them whole ( cut right before serving) and keep on a damp towel lined platter, not touching each other ( they will stick), and cover with plastic wrap and refrigerate.

I came up with this recipe while I was walking along thinking of upcoming recipes on one of my several-weekly trips between the big Waitrose, vegetable market and Whole Foods in Fulham a few months ago, thinking how great it would be to put the flavours of the classic California. Thіѕ Vіеtnаmеѕе аnd Thаі іnѕріrеd recipe hаѕ сrаb meat, ѕlісеd аvосаdо, cucumber, аnd саrrоtѕ wrapped… Crab and Avocado Summer Rolls. Toss crab with remaining lime, chilli and coriander. Remove and pat dry with a towel. Top with some carrot, avocado, onion and cress.