Crab-and-Shrimp Spring Rolls in Rice Paper
- Total Time
- 30 minutes
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Ingredients
- 1cup fresh snow peas, strung
- 1medium carrot, peeled and diced
- ¾pound cooked medium shrimp, shelled and cut into ¼-inch pieces
- 6ounces lump crab meat, picked over to remove cartilage
- 1cup cooked sticky (glutinous) rice
- 1medium-size jalapeno pepper, stemmed and minced (with seeds)
- 1medium-size clove garlic, peeled and minced
- 1½teaspoons minced fresh ginger
- 2teaspoons grated lemon zest
- 2teaspoons fresh lemon juice
- 1½teaspoons kosher salt
- 1package 6½-inch round rice paper
- ¾cup sugar
- ½cup nuoc mam
- ½cup sherry vinegar
- ½cup water
- 3cups mesclun
- ½cup fresh mint leaves
The Spring Rolls
The Sauce and Garnish
Nutritional analysis per serving (8 servings)
268 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 16 grams protein; 1610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
- Step 2
Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
- Step 3
Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
- Step 4
Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
- Step 5
Start with the first sheet of soaked rice paper and place ¼ cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
- Step 6
To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
- Step 7
To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.
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