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Crab Spring Rolls with Citrus Sauce https://www.metro.ca/userfiles/image/recipes/rouleaux-printaniers-crabe-sauce-agrumes-6864.jpg PT30M PT00M PT1H00M
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.
4
4 4 5 3
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) mayonnaise 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
Crab Spring Rolls with Citrus Sauce

Crab Spring Rolls with Citrus Sauce

Rate this recipe
4 Votes
  • Gluten-free
4
Crab Spring Rolls with Citrus Sauce
0:30
Preparation
0:00
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-6
    snow crab legs cooked snap and eat
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    ALASKAN SNOW LEGS SNOW CRAB MEAT & IMITATION CRAB BLEND

    ALASKAN SNOW LEGS SNOW CRAB MEAT & IMITATION CRAB BLEND

    $7.99 /lb

    PREVIOUSLY FROZEN 1.77/100 g


  • 4
    large (9 in,22 cm) sheets rice paper
  • 1 cup
    (250 mL)
    cooked rice vermicelli
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    SAVE 98¢ ON 2
    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.


  • 2
    medium carrots, julienned
  • 0.500
    seedless cucumber, julienned
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    Flyer Deal  (1)
    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    2 for $5.00

    PRODUCT OF MEXICO, no. 1 GRADE


  • 8
    fresh mint leaves

  • citrus sauce:
  • 1/2 cup
    (125 mL)
    mayonnaise
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    Flyer Deals  (2)
    HELLMANN'S TARTAR SAUCE OR MAYONNAISE

    HELLMANN'S TARTAR SAUCE OR MAYONNAISE

    $3.49 ea.

    SELECTED SIZES SELECTED VARIETIES


    5 BONUS Reward Miles when you buy 2
    SIR KENSINGTON'S MAYONNAISE

    SIR KENSINGTON'S MAYONNAISE

    $6.99 ea.

    295 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 3 Tbsp.
    (45 mL)
    35% cream
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    LACTANTIA CREAM

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  • 2 tsp.
    (10 mL)
    lemon juice
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  • 1 tsp.
    (5 mL)
    lime juice
  • 2 Tbsp.
    (30 mL)
    orange juice
  • 1 tsp.
    (5 mL)
    minced orange zest
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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