Crab
spring rolls
Ingredients:
- 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
Directions:
- Rehydrate the vermicelli in a bowl of lightly salted boiling water for about 5 minutes or until tender. Drain well and set aside.
- 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.
- 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.
- 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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Fruits de mer du Québec
Grande-Vallée,
Québec, Canada G0E 1K0
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514-543-2020
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