Normally I use tofu or tempeh to make summer rolls or cold spring rolls,but this time I have to use up leftover imitation crab before I leave on vacation.
This type of cold spring rolls need to served with the sauce, if you like peanut sauce, try with homemade soy spicy peanut sauce to go with it ( recipe below ).
- Vietnamese spring roll wrapper / rice paper
- 1 small pack cooked imitation crab
- 1 carrot
- 1 cucumber
- lettuce / optional
Cut imitation crab into stick, not to thin
Cut cucumber and carrot in julienne,set aside,and place them together with basil,cilantro and lettuce To make it easier to arrange on the spring roll wrapper.
Pour luke warm water into a large bowl
dip spring roll skin in water for 3-5 second ( one sheet at a time )
place the filling,imitation crab,cucumber,carrot ,lettuce and herbs on the damp spring roll / rice paper wrapper
wrap tightly, cut lenghtwise if you like and ready to serve!
- 2 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tablespoon hot sauce /less ( optional )
- 1 tsp fish sauce
- 4 tbsp unsalted grounded peanut
( mix all sauce ingredients until combine )