Cold Crab Summer Rolls

Cold Crab Summer Rolls

10 Spring Roll wrappers

1/2 Pound jumbo lump crab meat

1/2 Cup shredded red cabbage

1/4 Cup grilled summer corn

1/4 Cup chopped cherry tomatoes

1 Shallot, minced

1 Tsp Dijon mustard

1 Tablespoon mayo

1 Tablespoon chopped basil 

1 Tsp paprika

1 Tsp dried chili flakes

1/4 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Garlic powder

Step 1: Combine tomatoes, shallot, cabbage, corn, basil, spices, mustard and mayo and mix thoroughly.

Step 2: Slowly add in the crab meat and fold to combine, keep refrigerated.

Step 3: Fill a shallow bowl or frying pan with warm water. One by one, lay the rice paper into the water until they soften. Remove and lay on a kitchen towel to dry. 

Step 4: To fill the summer rolls, lay down one piece of large leaf lettuce on the roll at the end closest to you. Using a spoon, scoop two scoops of the crab mixture into the lettuce leaf. Starting closest to you, roll the paper up about half way, then fold in each side. Continue to roll the summer roll upwards until complete. Refrigerate and slice on a bias.

Serve with Sriracha mayo and enjoy!

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