Fresh crab summer rolls
By OcadoLife
Published on 17 January 2022
Cornish and Dorset crab is always best paired with summer-fresh veg.Time and servings
30 minsTotal time
4Servings
30 minsPrep time
Ingredients
- 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
Step 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.