Springy Crab and Shrimp Rolls

Herblay, March 15, 2016

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Hello everyone. Here in Herblay, we have had six consecutive gorgeous days! And more to come!! Nothing like big blue skies and a warming sun to keep spirits high before it’s officially spring. In anticipation of my favourite season, I thought I’d share this recipe for spring rolls with you. You can make them ahead and keep them in the fridge in plastic wrap or under a damp tea towel (a clean one please) for a few hours.

If you can get fresh crab all the better but if not, use good quality canned. This being one of my ‘flexible’ recipes you can adapt the ingredients to what’s available and what suits your mood. The result should be fresh and light. It is very important to have all your ingredients prepped and ready to assemble.

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 Ingredients for  4 servings:

8 spring roll wrappers-have more handy in case of disaster

1/4 cup (50 grams) thin rice noodles or cellophane noodles prepared according to package directions

8 lettuce leaves – romain works well but any crunchy lettuce is fine

several branches of fresh coriander (or mint if you prefer)

8 cooked shrimp halved the long way

1 cup (200 grams) fresh or canned crab (don’t bother with the cheap stuff). You could also use chicken, or lots of shrimp or leave out animal protein all together-still delish!

1 generous handful bean sprouts

Choose at least two of the following: adjust quantities if using more than two.

1/2 cup (100 grams) carrot

2 mini cucumbers or half an English cucumber-remove seeds with a spoon

1/2 cup (100 grams) celery

1/2 cup (100 grams) spring onions

Above vegetables should be in fine julienne.

Dipping Sauce

1 tbsp soy sauce-I think a light soy works better for this

4 tbsp nuoc mam

1 tbsp lime juice

1 tbsp chili ginger sauce – if you don’t have this grate in a little ginger and add some chili flakes

1/4 tsp sugar

1 garlic clove finely minced or puréed with fine grater

Method:20160315_162425

Julienne vegetables and have everything set to go.Fill a large bowl with hand hot water.  You will be making one roll at a time. Dip one spring roll wrapper in the water for just a few seconds.  It will absorb the water and become a lot softer and more pliable.

On the third of the wrapper nearest you, place two shrimp halves, a coriander leaf, the lettuce leaf, crab, herbs, noodles and vegetables. The main thing in the order is to have some crunch on the outside (the lettuce) and at the centre (the vegetables). The shrimp and coriander leaf look pretty.

Now for the tricky bit. Start rolling the wrapper over the filling away from you. Try to keep the filling together so it stays round and tight in the wrapper. Near the end of the process, tuck in the ends. Keep the completed rolls under a damp tea towel while you make the others. Refrigerate.

 

Mix together all the ingredients except the sugar for the dipping sauce. Taste and decide if you want the sugar or not.

Happy (almost) spring!

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4 thoughts on “Springy Crab and Shrimp Rolls

  1. Emily March 15, 2016 at 8:28 pm Reply

    Thanks mom! What a beautiful post and definitely something nice and fresh for spring!!! YAY!!!! Avocado could replace the shrimp if you wanted to go vegan- what do you think? I’m super excited to have these! Maybe I could even have a wrap party where everyone can choose their filling 🙂

  2. Jan March 15, 2016 at 8:52 pm Reply

    You’re right-avocado would be terrific. And that’s a fun idea for a party-puts a whole new meaning on ‘roll your own’. Ha, ha!

  3. Beth @ Culinary Correspondence March 16, 2016 at 1:49 am Reply

    These look so beautiful! Great pics! What gave you the idea to make these rolls?

  4. Hanin March 31, 2016 at 1:29 pm Reply

    Oh my Gooood! This is one of my favorites! Rouleaux de printemps!
    Impossible to find good ones here in Barcelona… Thank you Jan for sharing!
    I will definitely put coriander AND mint for freshness, especially that I can now use my very own from the terrace, home grown baby! 😉

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