Island Spring Rolls

Island Spring Rolls:  Katie & Denis

The fresh island taste was brought to the desert with Katie & Denis's crab, mango & avacado spring rolls!  These were amazing and took us straight to a tropical paradise!

Recipe:
Medium rice paper spring roll wrappers

Cooked crab meat, about 4 oz shredded apart

1-2 large mangos, peeled and cut into long thin strips

2-3 avocados, peeled and cut into long thin strips

2 cups glass or rice noodles (see note below)

Cilantro leaves – a few handfuls

¼ cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

2 tablespoons orange juice

Chili pepper to taste

Note: if making these again I would replace the noodles with cabbage – it would give it a crunch and make it even lighters.  With the noodles I thought there was too much rice.

Soak spring roll wrapper in warm water for about 10-15 seconds until it softens.  When pliable, remove from water and place on a flat surface.  Pile a small amount of noodles (or cabbage), crab, mango, avocado and cilantro into center of wrapper.  The wrap tightly by folding edges over the ends and then rolling around the filling, then seal shut.  Repeat for remaining wraps.  Do not place wraps on top of each other or too close together, they will stick.

For dipping sauce, whisk together soy sauce, rice vinegar, orange juice, honey and chili pepper.  Serve on the side with spring rolls.