Crab fresh Rolls with Asian Herbed Mayo
Ingredients
6 round rice paper wrappers1 lb (500 g) snow crab meat
1 small container (142 g) baby spinach, stems removed
½ English cucumber, seeded and julienned
1 large carrot, peeled and shredded
1 cup (250 mL) red cabbage, shredded
6 green onions
3 tsp (15 mL) sriracha hot sauce
Asian Herbed Mayo
Makes 2 cups (500 mL)
1 tbsp (15 mL) sesame oil
1 clove garlic, finely minced
1 tbsp (15 mL) fresh ginger, minced
2 tbsp (30 mL) black or white sesame seeds, toasted*
1 tbsp (15 mL) green onions, minced
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) fresh herbs, such as chives, parsley or cilantro
1 cup (250 mL) mayonnaise
½ cup (125 mL) sour cream
Directions
Rehydrate rice paper according to package directions. To assemble rolls, place 2 ½ oz (70 g) of snow crab meat in the centre of each rice paper wrapper, place 1/6 of the red cabbage beside the snow crab, place 1/6 of the carrot on the other side, place 1/6 of the cucumber on top of the crab. Drizzle each roll with ½ tsp of sriracha, fold both the top and bottom of the wrapper of the ingredients, place the green onion with the tail overhanging the top, then roll the entire fresh roll from left to right. Serve with Asian Herbed Mayo.
Mayo
Place all ingredients in a bowl and stir well to combine. Refrigerate for 1 hour before serving.
To toast sesame seeds, place in a dry sauté pan over medium high heat, move continuously until the seeds begin to “pop.”