How to Cook Yummy 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.

Today I'm making Shrimp and Crab Rolls, along with a summery Avocado, Cucumber and Tomato Salad.. Avocado Tartare With Crab And Yellow Peach On Crepes, Avocado Crab Rolls, Green Gazpacho With Crab. BBQ Pork Salad with Summer Fruits & Honey Balsamic VinaigrettePork. salad oil, avocados, cherry tomatoes, mixed greens, balsamic vinegar and. You can have Crab and Avacado Summer Rolls using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crab and Avacado Summer Rolls

1. Prepare 1 of for crab salad filling.
2. Prepare 1 tbsp of chopped celery.
3. Prepare 1 lb of jumbo lump crabmeat.
4. It's 1 tbsp of chopped green onion.
5. It's 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. You need 1 of additional filling ingrediemts.
9. Prepare 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. You need 2 of ripe avacados peeled and sliced, brushed very lightly with asi.
12. Prepare 12-16 of dry rice paper rounds. The amount depends on how big yo.
13. Prepare 1 of for asian dipping sauce.
14. You need 1 cup of mayonnaise.
15. It's 2 tbsp of sriracha hot sauce.
16. It's 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.

These fresh summer rolls are stuffed with avocado, tofu, peaches and lots of herbs! 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.

Crab and Avacado Summer Rolls step by step

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.

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. Watch how I make these summer rolls here: Okay…now let's talk about the dipping sauce.