Alaska King Crab Spring Rolls
|Day Part||Lunch, Dinner|
|Menu Part||Appetizer/Small Plate|
Sweet crab and vegetables fill these refreshing spring rolls. Served with a spicy dipping sauce they make a great appetizer.
1 cup lime juice
1⁄2 cup fish sauce
2⁄3 cup sesame oil
1⁄2 cup chopped garlic
Fresh mint, chopped, as needed
Red pepper flakes, as needed
3 tbsp. soy sauce
2 tbsp. rice vinegar
1 cup bean threads, soaked
1 cup Napa cabbage, julienned
1⁄4 cup red bell pepper, julienned
1⁄4 cup mung bean sprouts
8 mint sprigs, chopped
8 cilantro sprigs, chopped
1 lemon grass stalk, chopped
1 tbsp. gingerroot, chopped
6 garlic cloves, sliced and fried
12 oz. Alaska king crab leg meat, roughly chopped
Rice paper discs, as needed
1. In a bowl, mix lime juice, fish sauce, 1⁄2 cup sesame oil and garlic. Season with mint and red pepper flakes. Reserve.
2. In a small bowl, combine soy sauce, vinegar and remaining oil. Add bean threads, cabbage, bell pepper, sprouts, mint, cilantro, lemon grass, gingerroot, garlic slices and crab meat.
3. Place 2 tbsp. crab mixture on rice paper discs. Roll tightly.
4. Serve spring rolls with reserved dipping sauce.