ROLL - SPRING

By akselden

Ingredients

• 8 oz. Peekytoe, Dungeness, or blue crabmeat, with all shells removed
• 1/4 C. mayonnaise
• Zest of 1 lime, finely grated
• Salt and freshly ground white pepper
• 1/3 jicama
• 1/2 red bell pepper
• 1 carrot
• 1 celery stalk
• 1/2 seedless cucumber
• 2 T. mint leaves, chopped
• 2 T. cilantro leaves, chopped
• 2 T. chives, chopped
• 24 6-inch-round rice-paper wrappers
• 3 T. toasted salted peanuts, chopped

Details

Servings 24

Preparation

Step 1

1. Stir the crabmeat, mayonnaise, and zest in a bowl, and season with salt and pepper. Julienne the jicama, bell pepper, carrot, celery, and cucumber into 3-inch-long strips. In another bowl, combine the vegetables with the mint, cilantro, and chives; season with salt and pepper. Divide the vegetable mixture into 24 small mounds and place them on a cutting board or a piece of parchment paper.

2. Fill a large bowl with not water, and soak 1 or 2 rice-paper wrappers until they become pliable, about 5 minutes. Drain wrappers, and place them on a dry kitchen towel. Put a portion of the vegetable mixture onto one of the wrappers, a couple of inches above the bottom edge. Scoop 1 T. of the crabmeat on top of the vegetables, sprinkle with peanuts, and season with pepper. Fold the bottom of the wrapper over the filling, and roll the sides up tightly. Cover the finished rolls with a damp kitchen towel to keep them soft until ready to serve. Repeat the process with the remaining wrappers; change the soaking water occasionally.

3. Serve the rolls with a cup of the mango dipping sauce.