Fresh, light and packed full of goodness, these Vietnamese rice paper rolls are beautiful filled with tender crab meat and creamy avocado. Serve with a fragrant Asian soy-lime dipping sauce for a perfect Summer lunch.
1.Working with one rice paper at a time, place in a shallow dish of warm water. Soak 20 seconds,or until softened slightly. Remove carefully and place on a clean tea-towel to drain.
2.With the corner of the rice paper facing you, place a little of the crab meat, avocado, snow pea, carrot, mint and sprouts in the centre of the sheet. Fold in sides. Roll up tightly as a parcel to enclose filling. Repeat with remaining rice paper and filling.
3.To make sauce: in a small jug, whisk together all ingredients. Serve rice-paper rolls with dipping sauce.
Use a spoon to scoop out avocado flesh, then slice or chop as required. Canned crab meat can be used instead of fresh. You will need 2 x 170g cans for this recipe. Rolls can be made up to an hour ahead, but keep them covered with a damp cloth, to prevent them drying out.