spring rolls

  • 4 boston lettuce leaves
  • 4 sheets of rice
  • 1 package (170g/pack) crab meat from Fruits de mer du Québec
  • Salt and pepper
  • 2 tbsp. light mayonnaise
  • 1 mango cut into juliennes
  • 1 sliced ​​avocado
  • 1/4 cucumber, julienned
  • 40g rice vermicelli
  1. In a bowl of lightly salted boiling water, rehydrate the vermicelli for about 5 minutes or until tender. Drain well. To book.
  2. In a large bowl of very hot water, dip one rice cake at a time for a few seconds or until softened. Remove from water. Drain on a dry cloth and place on a work surface.
  3. On each sheet of rice, place a slice of lettuce, add a little rice vermicelli, juliennes of cucumber, mangoes, slices of avocado and crab preparation.
  4. Fold both sides of the sheet towards the center. Roll firmly. Cover the rolls with a damp cloth if not consumed immediately and continue with the rest of the preparation for the other rolls.

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Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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