Ingredients
Scale
For the Rolls:
- 4 oz rice noodles
- Rice paper wrappers (8-inch rounds)
- 1 lb jumbo lump crabmeat
- ½ English cucumber, thinly sliced into julienned strips
- 2 cups shredded romaine lettuce
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup chopped scallions
- ½ chopped salted peanuts, for garnish
For the Dipping Sauce:
- Juice of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 1 Thai chile pepper, finely minced (See NOTE)
- 1 scallion, chopped
- 1 teaspoon toasted sesame seeds
- Fresh mint and cilantro, chopped
Instructions
For the Rolls:
- Place the rice noodles in a large bowl and cover with boiling water. Let sit until softened, about 10 minutes. Drain well and place on a plate lined with paper towels.
- Before soaking the rice paper and assembling the rolls, make sure to have all the fillings ready to go (prep everything while the rice noodles soak).
- Fill a large bowl or baking dish with warm water. Add one rice paper to the water and let it sit in the water until just pliable, about 10 seconds.
- Spread the paper out gently on a work surface and add some of the rice noodles, crab, cucumber, lettuce, scallions, and herbs. Roll the paper around the fillings like you would a burrito: fold in the sides as you tightly roll the ingredients inside the wrapper.
- Place the formed summer roll on a plate and cover with a damp paper towel. Continue with the other rolls.
- Once all the rolls have been formed, sliced each in half and serve garnished with the chopped peanuts and with the dipping sauce on the side.
For the Dipping Sauce:
- Whisk all the ingredients together in a bowl, adjusting the seasoning to your tastes, and garnish with a little chopped mint and cilantro.
NOTES:
- If you cannot find fresh Thai chile peppers, feel free to sub in a pinch of red pepper flakes.