Crab Rainbow Rolls
Crab Rainbow Rolls



  • 200g white crab meat
  • 2 tbsp mayo
  • 2 limes, zest and juice
  • 1.5 tbsp sriracha
  • 14 rice paper wraps
  • Handful of torn mint and coriander leaves
  • 2 carrots, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 2 avocados, thinly sliced
  • 8 radish, thinly sliced
  • 2 tsp sesame seeds
  • Mix the crab with the mayo, lime zest, half the lime juice, and the sriracha in a bowl. Season to taste. Fill a shallow dish with a few centimetres of warm water. Soak one rice paper wrap at a time for a few seconds until flexible, then lay on a board and scatter some herbs down the centre.
  • Top the herbs with some of the crab mix, followed by some vegetables and sesame seeds. Add a squeeze of lime juice, then tuck the ends of the wrap over the filling and enclose, before rolling up the sides - keeping it as tight as you can. Repeat with the rest of the wraps, chill for at least 90 mins, then slice each one in half to serve.
40 mins
Makes 28 mini rolls

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