Grilled asparagus, edamame and crab salad rolls

Prep 25 min
Total 25 min

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Ingredients

8 sheets
1 bunch
grilled asparagus, halved
2 cups
2 cups
lump crab

Instructions

  • 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.

Nutrition

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

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

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