These fresh spring rolls with imitation crab and vegetables are reminiscent of a spicy sushi roll and make for a quick and easy appetizer.
Preparation Time
30 mins
Total Time
30 mins
Calories
137 Calories
Recipe Instructions
Step 1
Shred crabmeat using 2 forks or in a food processor.
Step 2
Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
Step 3
Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
Step 4
Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Ingredients
1 teaspoon Sriracha sauce, or to taste
1 carrot, cut into matchsticks
4 rice paper wrappers
1 green onion, cut into matchsticks
1.5 tablespoons mayonnaise
0.75 cup imitation crabmeat
0.33333334326744 English cucumber, cut into matchsticks
