Description
Delicious grilled crab rolls wrapped in delicate rice paper, packed with fresh herbs, crunchy vegetables, and smoky grilled crab meat, served with a spicy dipping sauce for a refreshing and flavorful meal.
Ingredients
Scale
For the Crab Rolls:
- 8 rice paper wrappers
- 1/2 lb lump crab meat
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/2 cup lettuce leaves
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint
For the Spicy Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp red chili flakes
- 1 tsp honey
- 1 clove garlic, minced
- 2 tbsp water
Instructions
-
Marinate the Crab Meat:
- In a bowl, mix crab meat, soy sauce, fish sauce, lime juice, garlic powder, and black pepper.
- Let marinate for 5 minutes.
-
Grill the Crab Meat:
- Heat olive oil in a pan over medium heat.
- Grill the crab meat for 2-3 minutes until slightly charred.
- Set aside to cool.
-
Prepare the Rice Paper:
- Dip a rice paper wrapper in warm water for a few seconds until pliable.
-
Assemble the Rolls:
- Lay the softened wrapper on a clean surface.
- Place lettuce, carrots, cucumber, cilantro, and mint in the center.
- Add grilled crab meat on top.
- Fold in the sides, then roll tightly to enclose the filling.
- Repeat with remaining wrappers.
-
Make the Spicy Dipping Sauce:
- In a small bowl, whisk together all dipping sauce ingredients until smooth.
-
Serve & Enjoy:
- Serve the crab rolls warm or at room temperature with the spicy dipping sauce.
Notes
- Use lump crab meat for the best texture, or substitute with shrimp or lobster.
- For a smoky flavor, grill the crab meat on an outdoor grill instead of a pan.
- Best served immediately but can be stored in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Main Course
- Method: Grilling, No-Cook
- Cuisine: Vietnamese, Asian Fusion
