Fresh crab summer rolls
By OcadoLifeCornish and Dorset crab is always best paired with summer-fresh veg.Time and servings
Ingredients
12 total- 3 lime leaves, vein removed and very finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 clove of garlic, finely grated
- 20 g of ginger, peeled and finely grated
- 0.5 lime, juiced
- 8 leaves of little gem
- 8 blue dragon spring roll wrappers
- 16 mint leaves
- 16 coriander leaves
- 1 drizzle of dipping sauce
- 100 g of fresh white crab meat
- 100 g of 50/50 crab meat
Method
5 stepsStep 1
In a bowl, mix the crab meat with the lime leaf, red chilli, garlic, ginger and lime juice, season to taste and divide between the little gem leaves.
Step 2
Fill a bowl big enough to fit a spring roll wrapper in with warm water (from the tap is fine). One by one, dip them in until they’re pliable, but not completely soft. Remove and place on a clean tea towel or wet chopping board.
Step 3
Pop a filled little gem in the centre. Add 2 mint leaves on top of the crab mixture and put 2 coriander leaves on the damp wrapper just in front of the lettuce (these will show through the wrapper once rolled and look pretty!).
Step 4
Fold one side of the wrapper over the long side of the filled lettuce, tuck in the edges and then keep rolling to cover. Repeat this with the remaining wrappers.
Step 5
TO TAKE ON A PICNIC: Make before you go, then arrange the summer rolls in a container and cover with damp kitchen paper to stop them sticking together. Transport the dipping sauce in a jar.