Crab-and-Shrimp Spring Rolls in Rice Paper

Name: Crab-and-Shrimp Spring Rolls in Rice Paper
Total time: 30 min
Yield: Eight servings
Cuisine: asian
Ingredients: 1 cup fresh snow peas, strung; 1 medium carrot, peeled and diced; 3/4 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 1/2 teaspoons minced fresh ginger; 2 teaspoons grated lemon zest; 2 teaspoons fresh lemon juice; 1 1/2 teaspoons kosher salt; 1 package 6 1/2-inch round rice paper; 3/4 cup sugar; 1/2 cup nuoc mam; 1/2 cup sherry vinegar; 1/2 cup water; 3 cups mesclun; 1/2 cup fresh mint leaves

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(21)
Comments: Read comments

Featured in: FOOD; A Chicken in Every Hot Pot

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Ingredients

Yield:Eight servings

The Spring Rolls

1cup fresh snow peas, strung
1medium carrot, peeled and diced
¾pound cooked medium shrimp, shelled and cut into ¼-inch pieces
6ounces lump crab meat, picked over to remove cartilage
1cup cooked sticky (glutinous) rice
1medium-size jalapeno pepper, stemmed and minced (with seeds)
1medium-size clove garlic, peeled and minced
1½teaspoons minced fresh ginger
2teaspoons grated lemon zest
2teaspoons fresh lemon juice
1½teaspoons kosher salt
1package 6½-inch round rice paper

The Sauce and Garnish

¾cup sugar
½cup nuoc mam
½cup sherry vinegar
½cup water
3cups mesclun
½cup fresh mint leaves

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
Step 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.
Step 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.
Step 5
Start with the first sheet of soaked rice paper and place ¼ 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.
Step 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.)
Step 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.