Grilled asparagus, edamame and crab salad rolls

This article has not been rated yet.


25 min


25 min

Grilled asparagus, edamame and crab salad rolls

Photo, Erik Putz.


  • 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.

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Nutrition (per serving)

  • Calories
  • 90,
  • Protein
  • 8 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 2 g,
  • Fibre
  • 2 g,
  • Sodium
  • 74 mg.
  • Excellent source of
  • folate