six-inch round rice wrappers
- 4 ounces crab meat
- 1 avocado seeded and sliced
- 1 persian cucumber about 2 ounces, julienned
- 4 baby-cut carrots julienned
- Wrapping the summer rolls: Dip the rice wrappers into water so that they become moist and soft. Lay out on a cutting board. Distribute the ingredients among 8 wrappers. To wrap, fold in the side closest to you, then the left and right sides, and then roll up.
- Making the sauce: Blend together the tomatoes, fish sauce, water, and red pepper. Sprinkle sesame seeds and scallions.
NOTES & TIPS
Rice paper wrappers come in packages of round 6 to 8 inch diameter sheets. Each wrapper is dry and hard, like a thin piece of plastic. To use, you simply soak the wrapper in water for a few seconds until it’s all wet. Then the wrapper becomes really soft and sticky — like an edible plastic wrap. The translucent wrapper stretches and clings to itself really well, so you can really load in a bunch of ingredients and the wrapper will manage to accommodate them all and seals up nicely. Wrapping technique: once the rice wrapper is wet, I usually set it down on a cutting board. I add ingredients to the bottom half of the wrapper that’s closest to me. Then I fold up the side closest to me, then I fold up the left and right sides, and then I roll it up until it’s secure, making sure to tuck in the food. It’s not difficult to do and I love the versatility of these rice wrappers.