Crab Spring Rolls with Citrus Sauce

Crab Spring Rolls with Citrus Sauce
  • 4 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 1:00 Total Time


Add all
  • 4-6

    snow crab legs cooked snap and eat

  • 4

    large (9 in,22 cm) sheets rice paper

  • 1 cup
    (250 mL)

    cooked rice vermicelli

  • 2

    medium carrots, julienned

  • 0.500

    seedless cucumber, julienned

  • 8

    fresh mint leaves

  • citrus sauce:

  • 1/2 cup
    (125 mL)


  • 3 Tbsp.
    (45 mL)

    35% cream

  • 2 tsp.
    (10 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    lime juice

  • 2 Tbsp.
    (30 mL)

    orange juice

  • 1 tsp.
    (5 mL)

    minced orange zest


Citrus Sauce: Combine all ingredients. Refrigerate.

Crab Legs: Follow the instructions on, easy peel packaging for crab legs.

Soak rice paper sheets in a bowl of warm water until soft, about 8 seconds. Transfer to a clean cloth.

Place vermicelli on the bottom third of a sheet. Place julienned vegetables and crab on top of the vermicelli. Add 2 mint leaves and drizzle with citrus sauce.

Fold the sides of the sheet over the filling and roll up the sheet. Wet the end of the sheet with a bit of water to seal the roll.

Refrigerate 30 minutes before serving. Serve with citrus sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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