• Friday, November 27, 2020

Vietnamese Crab Paper Rolls with Sweet Basil and Mint
June 17, 2014

4 ea rice paper
12 oz peekytoe crabmeat                       
1/2 ea romaine lettuce, outer leaves cut lengthwise
1 oz carrots, cut in strips
1 oz cucumber, cut in strips
4 ea scallions
4 sprigs sweet basil
4 sprigs mint
4 sprigs cilantro
1/2 tsp fish sauce
1/2 tsp lime juice     

Chili lime dressing
1 tsp garlic, crushed & finely chopped
1/2 ea fresh ripe red chili pepper, chopped
2 tbsp lime juice
1 tbsp rice vinegar
3 tbsp water
2 tbsp fish sauce
3 tbsp sugar
1 sprig cilantro, chopped"

Garnish and assembly
6 oz ripe mango, sliced
4 sprigs mint


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.