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Crab Spring Rolls with Citrus Sauce https://www.metro.ca/userfiles/image/recipes/rouleaux-printaniers-crabe-sauce-agrumes-6864.jpg PT30M PT00M PT1H00M
Citrus Sauce: Combine all ingredients. Refrigerate.Crab Legs: Follow the instructions on, easy peel packaging for crab legs.Soak rice paper sheets in a bowl of warm water until soft, about 8 seconds. Transfer to a clean cloth.Place vermicelli on the bottom third of a sheet. Place julienned vegetables and crab on top of the vermicelli. Add 2 mint leaves and drizzle with citrus sauce.Fold the sides of the sheet over the filling and roll up the sheet. Wet the end of the sheet with a bit of water to seal the roll.Refrigerate 30 minutes before serving. Serve with citrus sauce.
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4-6 snow crab legs cooked snap and eat 4 large (9 in,22 cm) sheets rice paper 1 cup (250 mL) cooked rice vermicelli 2 medium carrots, julienned 0.500 seedless cucumber, julienned 8 fresh mint leaves citrus sauce: 1/2 cup (125 mL) mayonnaise 3 Tbsp. (45 mL) 35% cream 2 tsp. (10 mL) lemon juice 1 tsp. (5 mL) lime juice 2 Tbsp. (30 mL) orange juice 1 tsp. (5 mL) minced orange zest
Crab Spring Rolls with Citrus Sauce

Crab Spring Rolls with Citrus Sauce

Rate this recipe
15 Votes
  • Gluten-free
4
servings
0:30
Preparation
0:00
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-6
    snow crab legs cooked snap and eat
  • 4
    large (9 in,22 cm) sheets rice paper
  • 1 cup
    (250 mL)
    cooked rice vermicelli
  • 2
    medium carrots, julienned
  • 0.500
    seedless cucumber, julienned
  • 8
    fresh mint leaves

  • citrus sauce:
  • 1/2 cup
    (125 mL)
    mayonnaise
  • 3 Tbsp.
    (45 mL)
    35% cream
  • 2 tsp.
    (10 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    lime juice
  • 2 Tbsp.
    (30 mL)
    orange juice
  • 1 tsp.
    (5 mL)
    minced orange zest
Imprimer ma sélection

Preparation

Citrus Sauce: Combine all ingredients. Refrigerate.

Crab Legs: Follow the instructions on, easy peel packaging for crab legs.

Soak rice paper sheets in a bowl of warm water until soft, about 8 seconds. Transfer to a clean cloth.

Place vermicelli on the bottom third of a sheet. Place julienned vegetables and crab on top of the vermicelli. Add 2 mint leaves and drizzle with citrus sauce.

Fold the sides of the sheet over the filling and roll up the sheet. Wet the end of the sheet with a bit of water to seal the roll.

Refrigerate 30 minutes before serving. Serve with citrus sauce.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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