Crab Spring Rolls: Well, actually Krab (Surimi)

Some people window shop for their next pair of Jimmy Choos or their next evening dress. Don’t get me wrong…I do that too. I also window shop our next meal. When I pass by an interesting menu, I get ideas for what to cook next. So much of what is out there that is tasty, is not served at kosher restaurants. I get tired of the bland and boring options out in kosherland. So I wander the ethnic restaurants paired up with ethnic grocery stores to find kosher options for my home.

I love a good Spring/Summer roll when I’m in an Asian restaurant. I love the fresh flavors inside. It’s so easy to make. You can change up some of the veggies, if you’d like. Play with it a bit. I don’t know why it’s never on kosher restaurant menus, but it’s so good and the ingredients are readily available.

Crab Spring Roll (Using the Surimi Sticks)

Spring Roll wrappers (found in your asian food section, or in a Vietnamese or Thai store)
Bean thread noodles or rice vermicelli noodles, cooked
Surimi Sticks
Avocado, sliced
Seedless Cucumner – sliced lengthwise
Red or Green leaf lettuce

Cilantro, chopped

Prepare all your filling ingredients.

Soak the spring roll wrappers in warm water. Soak one at a time. They are very easy to rip and hard to handle until you get the hang of it. Soak it for about 30 seconds, until the wrapper has a soft, leathery texture.

Lay the wrapper on a plate or cutting board. Fill the center of it with your filling, like you would do with sushi. Leave space around it to allow for folding.


Fold the bottom edge towards the center, and then fold the top edge down. Roll the wrapper jelly roll style. Be gentle and squeeze like ingredients in like you would with sushi. Slice the roll at an angle and serve with dipping sauce of your choice. I like mine dipped in peanut sauce.




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