Chilled Spring Rolls
Ingredients
10 cooked fresh crab legs (each about 2 inches long), shelled
OR
10 imitation whole crab legs (each about 2 inches long)
2 green onions
5 cups bean sprouts
1 tsp sesame oil
10 green leaf or Boston/Bibb lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro
Honey Szechuan Sauce:
1/3 cup honey
1/3 cup chili sauce (like sambal oelek)
Directions
To make the sauce, just blend the two ingredients and set aside.
1. Cut green onions into 2" pieces, then cut pieces lengthwise into thin strips.
2. Mix green onions and bean sprouts together and then divide mixture into 10 equal parts.
3. Sprinkle crab meat pieces with the sesame oil. Then tear each lettuce leaf into 3" squares.
Assembly:
1. Place 1 lettuce square on center of 1 spring roll skin (cover remaining skins with plastic wrap to keep them pliable). Place 1 part bean sprout mixture on lettuce, top with 1 crabmeat piece and 1 1/2 tsp cilantro.
2. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water and roll up to seal.
3. Repeat with remaining spring roll skins (cover filled spring rolls with plastic wrap to keep them from drying out). Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Szechuan Sauce.
