Mock Crab Summer Rolls with Thai Dipping Sauce
Servings
20 Servings
Ingredients
- 1 romaine heart shredded thin
- 2 cup shiitake mushrooms caps only, sliced thin
- 1 pound mock crab finely flaked (use your hands)
- 2 ribs celery peeled and sliced very thin
- 4 scallions sliced very thin
- 20 rice paper leaves
Instructions
- Keep a pot of water barely simmering on a low flame.
- Mix all but last ingredient in a bowl.
- Dip one rice paper leaf in the warm water just a few seconds, turning it on all sides, until it is pliable, not a second longer. Place the leaf on a cutting board. Spoon a heaping tablespoon of the mixture in the center. Roll the leaf tightly, bringing the sides into the center and rolling all the way up. Place on a platter. Repeat with the remaining leaves and mixture. Be sure the rolls are not touching (Spray the finished rolls with vegetable spray as an extra precaution) Serve at room temperature with the Thai dipping sauce.
- About 2-3 rolls per guest.