Grilled asparagus, edamame and crab salad rollsBy Chatelaine
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- 8 sheets rice paper
- 1 bunch grilled asparagus , halved
- 2 cups edamame
- 2 cups lump crab
- LAY a damp kitchen towel on the counter. Fill a large bowl with warm water and soak 1 rice paper in water until pliable, about 30 sec. Place round on towel. Divide asparagus, edamame and lump crab among rice paper.
- LIFT bottom of rice paper over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Repeat. Slice rolls in half diagonally. Serve with Thai, miso or peanut sauce.
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Nutrition (per serving)
- 8 g,
- 11 g,
- 2 g,
- 2 g,
- 74 mg.
- Excellent source of