Steps to Make Homemade Crab and Avacado Summer Rolls

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crab and avacado summer rolls. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crab and Avacado Summer Rolls is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Crab and Avacado Summer Rolls is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have crab and avacado summer rolls using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Crab and Avacado Summer Rolls:

1. Make ready 1 for crab salad filling
2. Get 1 tbsp chopped celery
3. Make ready 1 lb jumbo lump crabmeat
4. Prepare 1 tbsp chopped green onion
5. Make ready 1/3 cup mayonnaise
6. Get 1 tsp lemon juice
7. Take 1/2 tsp black pepper and salt to taste
8. Take 1 additional filling ingrediemts
9. Get 4 rice noodles or angel hair pasta cooked and seasoned with 1 ta
10. Make ready 1 head soft lettece, such as boston, leaves removed
11. Make ready 2 ripe avacados peeled and sliced, brushed very lightly with asi
12. Prepare 12-16 dry rice paper rounds. The amount depends on how big yo
13. Make ready 1 for asian dipping sauce
14. Prepare 1 cup mayonnaise
15. Get 2 tbsp sriracha hot sauce
16. Prepare 1 1/2 tbsp soy sauce
17. Take 1/4 tsp garlic powder
18. Get 1/2 tsp black pepper

Instructions to make Crab and Avacado Summer Rolls:

1. Have a large skillet filled with hot water big enough to submerge rice paper rounds
2. Have all your ingredients set up in bowls at work station. Have a clean damp kitchen towel spread out flat to make summer rolls on.
3. To make summer rolls, place one rice paper round in hot water to cover, soften 30 to 60 seconds until limp and pliable.Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado. Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll.
4. Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like. I used my mustard sauce, on my profile in this picture.
5. These are best served the day you make them, however you can make them several hours ahead if you keep them whole ( cut right before serving) and keep on a damp towel lined platter, not touching each other ( they will stick), and cover with plastic wrap and refrigerate

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