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Crab-and-Shrimp Spring Rolls in Rice Paper

Ingredients

The spring rolls:

  • 1 cup fresh snow peas, strung
  • 1 medium carrot, peeled and diced
  • ¾ pound cooked medium shrimp, shelled and cut into 1/4-inch pieces
  • 6 ounces lump crab meat, picked over to remove cartilage
  • 1 cup cooked sticky (glutinous) rice
  • 1 medium-size jalapeno pepper, stemmed and minced (with seeds)
  • 1 medium-size clove garlic, peeled and minced
  • 1 ½ teaspoons minced fresh ginger
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 ½ teaspoons kosher salt
  • 1 package 6 1/2-inch round rice paper

The sauce and garnish:

  • ¾ cup sugar
  • ½ cup nuoc mam
  • ½ cup sherry vinegar
  • ½ cup water
  • 3 cups mesclun
  • ½ cup fresh mint leaves
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      397 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 20 grams protein; 94 milligrams cholesterol; 2331 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

  1. To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
  2. Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
  3. Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
  4. Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
  5. Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
  6. To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
  7. To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

30 minutes

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