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Fresh Crab Summer Rolls

Fresh Crab Summer Rolls

  • Yield: 6 servings 1x



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


For the Rolls:

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Place the formed summer roll on a plate and cover with a damp paper towel. Continue with the other rolls.
  6. 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:

  1. Whisk all the ingredients together in a bowl, adjusting the seasoning to your tastes, and garnish with a little chopped mint and cilantro.


  1. If you cannot find fresh Thai chile peppers, feel free to sub in a pinch of red pepper flakes.