Ingredients Jump to Instructions ↓

  1. The spring rolls:

  2. 1 cup fresh snow pea s, strung

  3. 1 medium carrot , peeled and diced

  4. 3/4 pound cooked medium shrimp , shelled and cut into 1/4-inch pieces

  5. 6 ounces lump crab meat, picked over to remove cartilage

  6. 1 cup cooked sticky (glutinous) rice

  7. 1 medium-size jalapeno pepper, stemmed and minced (with seeds)

  8. 1 medium-size clove garlic, peeled and minced

  9. 1 1/2 teaspoons minced fresh ginger

  10. 2 teaspoons grated lemon zest

  11. 2 teaspoons fresh lemon juice

  12. 1 1/2 teaspoons kosher salt

  13. 1 package 6 1/2-inch round rice paper The sauce and garnish:

  14. 3/4 cup sugar

  15. 1/2 cup nuoc mam

  16. 1/2 cup sherry vinegar

  17. 1/2 cup water

  18. 3 cups mesclun

  19. 1/2 cup fresh mint leaves

Instructions Jump to Ingredients ↑

  1. To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.

  2. Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.

  3. Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.

  4. Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.

  5. Start with the first sheet of soaked rice paper and place ¼ cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.

  6. To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)

  7. To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

  8. Note:

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