Recipe: Appetizing Crab and Avacado Summer Rolls

Crab and Avacado Summer Rolls. 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. Split the rolls vertically down the middle (but not completely), and spread with the butter.

Today I'm making Shrimp and Crab Rolls, along with a summery Avocado, Cucumber and Tomato Salad. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. You can cook Crab and Avacado Summer Rolls using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crab and Avacado Summer Rolls

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

Watch how I make these summer rolls here: Okay…now let's talk about the dipping sauce. There's no real seasoning inside of the roll. You can sprinkle a little salt here and there on the shrimp and avocado if you want to, but this sauce is so flavorful on its own that there's no need to throw in. Mix crab meat with mayonnaise and soy sauce.

Crab and Avacado Summer Rolls step by step

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.

Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce. Due to availability I subbed crab for lobster watercress for mizuna and oyster.