Name: Avocado and crab rice-paper rolls
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 17cm square rice paper sheets; 300 gram fresh crab meat; 4 avocados, stones removed, peeled, sliced thickly; 100 gram snow peas, cut into matchsticks; 1 carrot, cut into matchsticks; 1/2 cup fresh mint leaves; 1/2 punnet snow-pea sprouts; Soy and lime dipping sauce; 2 tablespoon soy sauce; 1 lime, juice; 1 red chilli, finely chopped

Avocado and crab rice-paper rolls

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.

Serves 4

Prep

20M

Ingredients

8 17cm square rice paper sheets

300 gram fresh crab meat

4 avocados, stones removed, peeled, sliced thickly

100 gram snow peas, cut into matchsticks

1 carrot, cut into matchsticks

1/2 cup fresh mint leaves

1/2 punnet snow-pea sprouts

Soy and lime dipping sauce

2 tablespoon soy sauce

1 lime, juice

1 red chilli, finely chopped

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook