Crab and Avacado Summer Rolls Recipe

Name: Crab and Avacado Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR CRAB SALAD FILLING; 1 lb jumbo lump crabmeat; 1 tbsp chopped celery; 1 tbsp chopped green onion; 1/3 cup mayonnaise; 1 tsp lemon juice; 1/2 tsp black pepper and salt to taste; 1 ADDITIONAL FILLING INGREDIEMTS; 4 rice noodles or angel hair pasta cooked and seasoned with 1 tablespoon Asian dipping sauce ( recipe for this is listed below ); 2 ripe avacados peeled and sliced, brushed very lightly with asian mayonnaise sauce, this will help prevent avacado from turning brown.; 1 head of soft lettece, such as boston, leaves removed; 12 to 16 dry rice paper rounds. The amount depends on how big you make them and allows for some to break; 1 FOR ASIAN DIPPING SAUCE; 1 cup mayonnaise; 2 tbsp sriracha hot sauce; 1 1/2 tbsp soy sauce; 1/4 tsp garlic powder; 1/2 tsp black pepper

Servings: persons

1 FOR CRAB SALAD FILLING
1 lb jumbo lump crabmeat
1 tbsp chopped celery
1 tbsp chopped green onion
1/3 cup mayonnaise
1 tsp lemon juice
1/2 tsp black pepper and salt to taste
1 ADDITIONAL FILLING INGREDIEMTS
4 rice noodles or angel hair pasta cooked and seasoned with 1 tablespoon Asian dipping sauce ( recipe for this is listed below )
2 ripe avacados peeled and sliced, brushed very lightly with asian mayonnaise sauce, this will help prevent avacado from turning brown.
1 head of soft lettece, such as boston, leaves removed
12 to 16 dry rice paper rounds. The amount depends on how big you make them and allows for some to break
1 FOR ASIAN DIPPING SAUCE
1 cup mayonnaise
2 tbsp sriracha hot sauce
1 1/2 tbsp soy sauce
1/4 tsp garlic powder
1/2 tsp black pepper

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.
3
Have a clean damp kitchen towel spread out flat to make summer rolls on.
4
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.
5
On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado.
6
Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll.
7
Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like.
8
I used my mustard sauce, on my profile in this picture.
9
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

2341

kcal

Calories

103

Fat

313

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 FOR CRAB SALAD FILLING, 1 lb jumbo lump crabmeat, 1 tbsp chopped celery, 1 tbsp chopped green onion, and more.

Yes, Crab and Avacado Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Avacado Summer Rolls

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