spring rolls

  • 4 leaves Boston lettuce
  • 4 pieces of rice paper
  • 170 g Fruits de mer du Québec crab meat
  • Salt and pepper
  • 30 ml light mayonnaise
  • 1 mango, julienned
  • 1 avocado, sliced
  • 1/4 cucumber, julienned
  • 40 g rice vermicelli
  1. Rehydrate the vermicelli in a bowl of lightly salted boiling water for about 5 minutes or until tender. Drain well and set aside.
  2. In a large bowl of very hot water, dip one piece of rice paper at a time for a few seconds or until soft. Remove from the bowl and drain on a dry cloth.
  3. Top each piece of rice paper with a leaf of lettuce, and then add some vermicelli, the cucumber, the mango, the avocado and the crab meat.
  4. Fold both sides of the rice paper towards the centre and roll to close them up. Cover the roll with a damp cloth if not served immediately and continue preparing the rest of the rolls.

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Katherine-Roxanne Veilleux

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

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