Crab & sriracha mayo rainbow rolls
- Preparation and cooking time
- Prep:
- Easy
- Serves 28
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- 200g white crabmeat
- 2 tbsp mayonnaise
- 2 limeszested and juiced
- 1½ tbsp sriracha
- 14 rice paper wraps
- handful of mintleaves, roughly torn
- handful of corianderleaves, roughly torn
- 2 large carrotstrimmed and cut into matchsticks
- 1 large cucumbertrimmed and cut into matchsticks
- 2 large, ripe avocadospeeled, stoned and thinly sliced
- 8 radishesthinly sliced
- 2 tsp sesame seeds
Nutrition: Per serving
- kcal62
- fat4g
- saturates1g
- carbs4g
- sugars1g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Tip the crabmeat into a bowl with the mayo, lime zest, half the lime juice and the sriracha. Mix to combine and season to taste.
step 2
Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until flexible, then lay on a board. Scatter some of the herbs down the centre, then top with a little of the crab mixture, some veg pieces and sesame seeds. Squeeze over some of the lime juice. Try to keep the filling in the centre and don’t overfill. Tuck the ends of the wrap over the filling to slightly enclose, then roll up from the sides, keeping the roll as tight as you can. Put on a plate covered with a damp sheet of kitchen paper. Repeat to make 14 rolls. Will keep chilled for 24 hrs. Before serving, halve them and arrange on a platter.
