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
- 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.
- Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
- 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.
- 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.
- 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.
- 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.)
- 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
Dining and Cooking