Crab and Snow Pea Vietnamese-style Spring Rolls
Ingredients
8 round (8½-inch diameter) rice paper wrappers*24 to 32 fresh mint leaves
2 oz. dried rice vermicelli, cooked according to package instructions, cooled and patted dry
2 oz. fresh pea shoots or sunflower sprouts
2 oz. snow peas, ends trimmed and julienned
1 oz. seeded red bell pepper, julienned
1 oz. seeded yellow bell pepper, julienned
1 firm but ripe avocado, peeled and cut into ½-inch cubes
6 to 8 oz. very fresh crab meat, drained and well-picked
About 16 chive sprigs for garnish
Preparation
• Fill a large bowl with boiling water. (For best results, the water should be too hot to comfortably touch.) Work with 1 wrapper at a time. Hold the wrapper from one end and dip the other into the hot water, leaving it submerged about 10 seconds. Pull out the wrapper, take hold of the soaked end and dip the opposite end 10 seconds.
• Set the soaked wrapper directly on a clean countertop so that it is flat and wrinkle-free. (Note: The wrapper will still be somewhat rigid when first removed from the water.) Do not blot the wrapper dry, but rather let it sit for 20 to 30 seconds until it has absorbed any moisture that was carried with it from the bowl. The wrapper will get sticky and very soft and pliable as it sits. (If any parts of the wrapper remain stiff or dry, sprinkle with more hot water and let it absorb.)
• Place 3 to 4 mint leaves crosswise on the rice paper a little less than halfway from the bottom edge and about 1 to 2 inches away from either side. Arrange ¾ ounce of cooked vermicelli so it covers the mint, then top with a few pieces each of the remaining vegetables, arranging like items lengthwise in rows. Cover the vegetables with ¾ ounce of crabmeat.
• Fold both sides of the wrapper into the center so that they cover the ends of the filling; then fold the bottom half of the wrapper over the filling. Pull the wrapper-end taut while pressing around the filling to form a tight cylinder. Roll the cylinder toward the free end of the wrapper, holding the filling firmly in place as you go. Just before you finish rolling, insert 2 chive sprigs into the wrapper so they stick out of one end. Continue rolling to the end. When finished, the roll should be about 4½ inches long by 1½ inches wide.
• Repeat with the remaining wrappers. (Be sure to replenish the dipping pool with boiling water as it cools.) Cover the finished spring rolls flush with plastic wrap or a damp paper towel, even as you work, or the rice paper will quickly dry out and get tough and chewy.
• Serve immediately or make up to a few hours ahead. Store finished spring rolls in the fridge, covered as directed above.
* I use Tasty Joy brand, available at ethnic shops and at grocery stores with a large Asian section.
