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Crab and Avacado Summer Rolls
Crab and Avacado Summer Rolls

Before you jump to Crab and Avacado Summer Rolls recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to crab and avacado summer rolls recipe. To make crab and avacado summer rolls you only need 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Crab and Avacado Summer Rolls:
  1. You need 1 for crab salad filling
  2. Use 1 tbsp chopped celery
  3. Get 1 lb jumbo lump crabmeat
  4. You need 1 tbsp chopped green onion
  5. You need 1/3 cup mayonnaise
  6. Prepare 1 tsp lemon juice
  7. Prepare 1/2 tsp black pepper and salt to taste
  8. You need 1 additional filling ingrediemts
  9. You need 4 rice noodles or angel hair pasta cooked and seasoned with 1 ta
  10. Provide 1 head soft lettece, such as boston, leaves removed
  11. Use 2 ripe avacados peeled and sliced, brushed very lightly with asi
  12. Prepare 12-16 dry rice paper rounds. The amount depends on how big yo
  13. Prepare 1 for asian dipping sauce
  14. Prepare 1 cup mayonnaise
  15. Prepare 2 tbsp sriracha hot sauce
  16. Use 1 1/2 tbsp soy sauce
  17. Get 1/4 tsp garlic powder
  18. Take 1/2 tsp black pepper
Steps to make Crab and Avacado Summer Rolls:
  1. Have a large skillet filled with hot water big enough to submerge rice paper rounds
  2. Have all your ingredients set up in bowls at work station. Have a clean damp kitchen towel spread out flat to make summer rolls on.
  3. To make summer rolls, place one rice paper round in hot water to cover, soften 30 to 60 seconds until limp and pliable.Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado. Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll.
  4. Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like. I used my mustard sauce, on my profile in this picture.
  5. These are best served the day you make them, however you can make them several hours ahead if you keep them whole ( cut right before serving) and keep on a damp towel lined platter, not touching each other ( they will stick), and cover with plastic wrap and refrigerate

This Vietnamese and Thai inspired recipe has crab, avocado, cucumber, and carrots wrapped together in a roll. These fresh summer rolls are stuffed with avocado, tofu, peaches and lots of herbs! I usually get the Three Ladies Brand, which you can find at any asian market. The tropical flair added to the summer roll in this recipe is simply too good to pass up. Not too mention all the fixings!

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