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.

  • 20 mins preparation
  • Serves 4
  • Print


Avocado and crab rice-paper rolls
  • 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
  • 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.

More From Women's Weekly Food