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Crab And Avacado Summer Rolls Recipe

Crab and Avacado Summer Rolls Recipe
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Cooking Time : 1 minutes
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Prepare the ingredients before making Crab and Avacado Summer Rolls in your home. Then, follow these steps below to serve Crab and Avacado Summer Rolls for your family or friends.

Ingredients: Crab and Avacado Summer Rolls

  • 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

How to Make Crab and Avacado Summer Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Crab and Avacado Summer Rolls in your home by yourself.

    Step 1
  • Have a large skillet filled with hot water big enough to submerge rice paper rounds
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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
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