Vietnamese
Vietnamese - Salads and Rolls
Crab Salad and Rolls
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 200g lump crab meat
- • 12 rice paper sheets
- • 1 avocado, sliced
- • 1 cup rice vermicelli, cooked
- • 1 cup shredded lettuce
- • 1/2 cup mint and coriander leaves
- • 1/3 cup nuoc cham for dipping
Preparation Steps
1
Phase 1
Pick over the crab meat; slice the avocado; cook the vermicelli.
2
Phase 2
Dip a rice paper sheet in warm water for a few seconds.
3
Phase 3
Layer crab, avocado, noodles, lettuce, and herbs, then roll tightly.
4
Phase 4
Serve with nuoc cham for dipping.