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Crab Spring Rolls Recipe

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This recipe for Crab Spring Rolls, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Holman

Category:
Category:

Ingredients:  
Ingredients:  
1 can MILLERíS SELECT or SEA FARE CRAB MEAT (drained)
1 pkg. rice paper rounds for spring rolls
4 oz. thin rice vermicelli (cooked)
1 c. shredded lettuce and/or Napa cabbage
1/3 c. each: fresh basil, mint and cilantro leaves (whole)
2 large carrots, shredded
Ĺ c. thinly sliced shiitake mushrooms (optional)

Marinade:
1/2 tsp. finely minced garlic
1 tsp. grated ginger
2 Tbsp. soy sauce
1 tsp. sesame oil

Directions:
Directions:
Mix marinade ingredients. Sprinkle drained crab meat with marinade.

Spring Roll Assembly: Dip a rice paper round in warm water to soften. Drain and place on a cutting board or work surface. Put approximately 1 Tbsp. noodles in the center of a softened rice spring roll wrapper. Top with lettuce, basil, mint and cilantro leaves, shredded carrots, mushroom slices and a spoonful of marinated crab meat. Pull the bottom of the wrapper over the filling, fold over the sides and then roll into a cylinder for a finished spring roll. Repeat for each spring roll. Serve with your favorite Asian dipping sauce such as Hoisin or peanut sauce.
Yield: 12-18 spring rolls

Number Of Servings:
Number Of Servings:
12-18 spring rolls

 

 

 

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