Recipe of Yummy Crab and Avacado Summer Rolls

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Crab and Avacado Summer Rolls. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Crab and Avacado Summer Rolls Recipe. Bite into these crab and avocado summer rolls! This Vietnamese and Thai inspired recipe has crab meat, sliced avocado, cucumber, and carrots wrapped together in a summer roll with a spicy red dipping sauce.

You can cook Crab and Avacado Summer Rolls using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crab and Avacado Summer Rolls

1. Prepare 1 of for crab salad filling.
2. You need 1 tbsp of chopped celery.
3. Prepare 1 lb of jumbo lump crabmeat.
4. Take 1 tbsp of chopped green onion.
5. You need 1/3 cup of mayonnaise.
6. You need 1 tsp of lemon juice.
7. It’s 1/2 tsp of black pepper and salt to taste.
8. You need 1 of additional filling ingrediemts.
9. Prepare 4 of rice noodles or angel hair pasta cooked and seasoned with 1 ta.
10. It’s 1 head of soft lettece, such as boston, leaves removed.
11. You need 2 of ripe avacados peeled and sliced, brushed very lightly with asi.
12. You need 12-16 of dry rice paper rounds. The amount depends on how big yo.
13. Take 1 of for asian dipping sauce.
14. Make ready 1 cup of mayonnaise.
15. Prepare 2 tbsp of sriracha hot sauce.
16. Take 1 1/2 tbsp of soy sauce.
17. Prepare 1/4 tsp of garlic powder.
18. It’s 1/2 tsp of black pepper.

Add spoonfuls of the avocado mayo to adjust the moistness to your liking.Split the rolls vertically down the middle (but not completely), and spread with the butter.Fry butter-side down in a frying pan over a medium heat until golden.Bite into these crab and avocado summer rolls!

Crab and Avacado Summer Rolls instructions

1. Have a large skillet filled with hot water big enough to submerge rice paper rounds.
2. Have all your ingredients set up in bowls at work station. Have a clean damp kitchen towel spread out flat to make summer rolls on..
3. To make summer rolls, place one rice paper round in hot water to cover, soften 30 to 60 seconds until limp and pliable.Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado. Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll..
4. Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like. I used my mustard sauce, on my profile in this picture..
5. These are best served the day you make them, however you can make them several hours ahead if you keep them whole ( cut right before serving) and keep on a damp towel lined platter, not touching each other ( they will stick), and cover with plastic wrap and refrigerate.

These Shrimp and Avocado Summer Rolls are perfect for hot weather or lazy days because they're so easy to make.They're fresh and light, and served with a.In a bowl, gently combine the crab, red pepper, and celery.

This Vietnamese and Thai inspired recipe has crab, avocado, cucumber, and carrots wrapped together in a roll.These fresh summer rolls are stuffed with avocado, tofu, peaches and lots of herbs!I usually get the Three Ladies Brand, which you can find at any asian market.The tropical flair added to the summer roll in this recipe is simply too good to pass up.Not too mention all the fixings!