How to Make 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. In a bowl, gently combine the crab, red pepper, and celery.

Crab and Avacado Summer Rolls I usually get the Three Ladies Brand, which you can find at any asian market. Mix crab meat with mayonnaise and soy sauce. Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. You can cook Crab and Avacado Summer Rolls using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crab and Avacado Summer Rolls

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

Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed. The tropical flair added to the summer roll in this recipe is simply too good to pass up. Not too mention all the fixings! Stuffed with a heaping of avocados, bell pepper, lettuce, carrots, cucumber, fresh cilantro leaves, and fresh mint leaves, the sweet and spicy Thai mango dipping sauce is like the icing.

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.

Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce. Due to availability I subbed crab for lobster watercress for mizuna and oyster. Avocado Stuffed With Crab Meat Recipes. Its warming up and summer is quickly approaching.