Yields
8 servings
ADVERTISEMENT
ingredients
Rolls
8
round rice paper wrappers (22 cm in diameter)
1
head Boston bib lettuce, leaves spereated
1
pint of alfalfa sprouts
1
small red pepper, juilenned
2
carrots, julienned
2
green onions, julienned or sliced on the diagonal
1
pound of fresh king crab meat, shredded (454 g)
½
cup coriander leaves ( 125 ml)
½
cup roasted peanuts, chopped (125 ml)
Dipping Sauce
2
Tbsp rice wine vinegar (30 ml)
4
Tbsp lime juice (60 ml)
2
Tbsp orange juice (30 ml)
2
tsp grated ginger (10 ml)
1
tsp fish sauce (5 ml)
1
fresh Thai chile, minced or to taste
3
to 4 tbsp. honey (45 to 60 ml)
1
tsp finely chopped fresh coriander (5 ml)
ADVERTISEMENT
directions
Step 1
In a large bowl of warm water, soak the rice-paper wrappers one at a time until softened; about 10 seconds. Lay them on a tea towel to absorb some of the liquid and then transfer to a work surface. Place a lettuce leaf in the centre of the rice paper wrapper and then add some sprouts, red peppers, carrots, green onion and crab meat. Sprinkle with some of the peanuts and cilantro and then begin to roll up the wrapper, tucking the ends in as you go. Repeat with remaining wrappers. Cut each salad roll in half and serve with the dipping sauce.
Step 2
Put dipping sauce ingredients in a bowl and mix to combine. Serve with the Salad Rolls.