Soft crab rolls

Soft crab rolls


2 people made this

Rice paper wrappers enclose a filling of cooked rice, crabmeat, avocado, and strips of roasted capsicum and cucumber in these satisfying starters.

Janet Mitchell

Serves: 4 

  • 1/3 cup rice
  • Salt
  • 2 tablespoons rice vinegar
  • 1½ teaspoons sugar
  • 8 rice paper wrappers
  • 8 iceberg lettuce leaves
  • 500 g cooked crab meat
  • ½ cucumber, peeled, halved lengthways, seeded and cut into 1-cm strips
  • ½ avocado, cut lengthways into 8 pieces
  • ½ cup roasted red capsicums
  • 4 teaspoons lemon juice

Preparation:20min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:40min 

  1. Bring 2/3 cup of water to the boil in a small saucepan. Add the rice and a pinch of salt, cover and simmer for 15–20 minutes until the rice is tender and the water has been absorbed. Sprinkle the vinegar and sugar over the rice and stir to combine. Put aside to cool to room temperature.
  2. To make the rolls, place 1 wrapper at a time in a large bowl of hot water for about 30 seconds or until softened.
  3. Top each wrapper with a lettuce leaf. Pile a scoop of rice in the centre of the lettuce, add the crab, then place a cucumber strip, an avocado slice and a capsicum strip on top.
  4. Sprinkle the filling in each roll with 1 teaspoon of the lemon juice. Fold the sides of the wrapper over the filling, then roll the wrapper up tightly around the filling.

Related links

• Make your own Roasted red capsicums with this recipe.

Did you know?

• The omego-3 fatty acids in shellfish help to reduce high blood pressure.
• Crab and lobster are a delectable, low-fat protein source and are rich in zinc. Crab also supplies phosphorus and calcium, while lobster is high in niacin.

Recently Viewed

Reviews (1)


Quick and easy. Filling, but not heavy. - 23 Feb 2012

Write a review

Click on stars to rate