Alaska King Crab Rice Paper Spring Rolls
By Alaska Seafood Marketing Institute, State of Alaska

Yields: 24 to 32 rolls


1 cup Bean Threads (soaked and drained)
1 cup Napa cabbage (julienned)
1/4 cup Mung Bean Sprouts
1/4 cup Red Bell Pepper (julienned)
8 Cilantro Sprigs (roughly chopped)
8 Mint Sprigs (roughly chopped)
1 Lemongrass Stalk (bruised and chopped)
1 tbls. Ginger (chopped)
3 tbls. Soy sauce
2 tbls. Rice vinegar
2 tbls.. Sesame oil
6 Garlic Cloves (sliced and fried)
12 oz. Alaska King Crab (leg meat, cut up)
Rice Paper Discs (as needed)

In a large bowl, combine bean threads, cabbage, bean sprouts, red bell pepper, cilantro, mint, lemongrass and gingerIn small bowl, combine soy sauce, rice vinegar and sesame oil; mix well. Add to vegetables in large bowl; toss to coat.

Fold in garlic slices and crab meat. On work surface, arrange soaked rice paper discs; pat dry with absorbent towels.

Place 2 Tbsp. of crab mixture in center of each disc. Fold each into an envelope; roll tightly.

Serve with dipping sauce.

Dipping Sauce:
Combine two parts lime juice, I part Thai fish sauce; stir in sesame oil, chopped garlic, chopped mint and crushed red pepper flakes to taste.

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