Light as air, this roll synthesizes a variety of unexpected flavors. The sharp tastes of garlic and chili offset the fresh green notes of cilantro and mint.
Yields 4 portions.
Drain off all excess liquid from crab meat; lightly season with fish sauce and lime juice. Soak rice paper in a tray of lukewarm water for 30 seconds, turn it over and let it soak for another 45 seconds. Remove from water; place on a towel.
Light as air, this roll synthesizes a variety of unexpected flavors. The sharp tastes of garlic and chili offset the fresh green notes of cilantro and mint.
Yields 4 portions.
Drain off all excess liquid from crab meat; lightly season with fish sauce and lime juice. Soak rice paper in a tray of lukewarm water for 30 seconds, turn it over and let it soak for another 45 seconds. Remove from water; place on a towel.
Arrange 3 oz of crab meat on one end of rice paper lengthwise. Place carrots, cucumber and herbs in a lengthwise fashion. Roll the paper by lifting one end of the towel, prepare a tight roll, keep aside for 3–5 minutes; cut into 5 bite-size pieces.
To prepare the dressing, place garlic and chili in a mixing bowl. Add all other ingredients, one by one, gently mixing in to dissolve sugar. Taste to ensure balance of flavors are achieved; finish with fresh cilantro. Serve cold with dipping sauce.
