Dungeness Crab Summer Rolls

Posted by Correen in Cookbook Recipes, Main Dish, Recipes, Seafood, Special Features | 1 comment

In our ongoing A-Z series of recipes and foods, I’m especially pleased to bring you this unique recipe for the letter ‘D’. The main ingredient is dungeness crab, however, in my opinion, the star is the summer roll wrappers.

Also known as rice paper, spring roll wrappers, Vietnamese rice paper, or banh trang wrappers they are made from a mixture of rice flour, water, and salt, rolled to super thin in a machine and then dried on bamboo mats in the sun. The next time you are making a salad consider wrapping the ingredients in rice paper to add a nice twist and beautiful presentation.

This Dungeness Crab Summer Roll can easily be turned into an appetizer by simply cutting each roll into 4-6 pieces, arranging on a platter, then drizzling the rolls with the ginger dipping sauce! Imagine those ooh’s and ahh’s So here ya go…enjoy!

Dungeness Crab Summer Rolls from Star Grazing (page 121)

Ingredients

18 summer roll wrappers
1 pound fresh, cooked Dungeness crabmeat, rinsed and picked over for shell bits
18 thin cucumber strips
1 cup assorted sprouts (alfalfa, onion, radish, etc.)
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup toasted sesame seeds
1/4 cup hoisin sauce

In a shallow baking dish filled with a 1-inch deep layer of cool water, soak the wrappers until pliable but still firm. Drain.

Working quickly, place a finger shaped mound of crab on the rounded side of a wrapper. Arrange a cucumber strip over the crab. Place a smaller row of sprouts next to the crab and cucumber and a couple of basil leaves on top. Sprinkle with sesame seeds. Brush the area next to the crab mound with hoisin. Roll up tightly, folding over edges to enclose filling, like an egg roll. Repeat with remaining ingredients for 18, small, tight summer rolls. Makes 8 servings.

Serve with Ginger Dipping Sauce.

The Dipping Sauce

2/3 cup seasoned rice vinegar (as for sushi)
1 tablespoon soy sauce
2 tablespoons catsup
1 tablespoon powdered or 2 tablespoons minced fresh ginger
2 tablespoons toasted sesame seeds
1 teaspoon minced chives

Mix the ingredients together with a wire whisk. Makes about 1 cup.

Author Notes: I have found that the summer roll wrappers (rice paper) turn out best if soaked in warm water versus the cool water noted in the recipe.

A Few Informative Videos
Summer Roll Wrappers – getting them ready to fill.

Summer Roll Wrappers – how to wrap.