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I made these Vietnamese Crab Spring Rolls with my sister, Petra for our sushi fest. Just a little something to serve alongside the sushi rolls.

I confess I didn’t take pictures of the procedure,  so I included a video on how to make the rolls, so you can see. You can fill them with anything you want, shrimp, crab, or chicken.  I put some pickled ginger inside as part of the ingredients, it gives it a fresh bite.

Helga

Vietnamese Spring Rolls

Yields: 8 spring rolls
A Foodies’ Kitchen original recipe

Ingredients:

1 pack rice wrappers
8 lettuce leaves, julienned
1 cucumber, julienned
1 avocado, sliced
4 imitation crab sticks, julienned
1 carrot, julienned
soy sprouts
fresh basil leaves
sesame seeds
pickled ginger (optional)
soy sauce, for dipping

Procedure:

1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
2. In a row across the center, place strips of your julienned vegetables and crab meat.
3. Add 2 or 3 bresh basil leaves to each roll, srinkle with sesame seeds, and some pickled ginger (optional)
4. Roll the wrapper
5. Use soy sauce for dipping, or try some of our Spicy Asian Dressing

Here’s a video on how to wrap spring rolls:

(Yes, we noticed the lady’s bright orange manicure from 2 weeks ago, but this was the best video we could find!)

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