California Summer Rolls
Author: 
 
8 spring roll rice paper wrappers 1 package vermicelli rice noodles ¼ head of lettuce 1 small avocado ½ English cucumber 3-4 imitation crab sticks 1 tablespoon Kewpie Japanese Mayonnaise 1 seaweed sheet (optional)
Ingredients
  • 8 spring roll rice paper wrappers
  • 1 package vermicelli rice noodles
  • ¼ head of lettuce
  • 1 small avocado
  • ½ English cucumber
  • 3-4 imitation crab sticks
  • 1 tablespoon Kewpie Japanese Mayonnaise
  • 1 seaweed sheet(optional)
Instructions
  1. Start by preparing the vermicelli per the package instructions.
  2. Once prepared, set aside in the fridge to chill while you prep the other ingredients.
  3. Chop the lettuce into long strips.
  4. Julienne the cucumber with a julienne peeler.
  5. Cut the seeded and peeled avocado in half, then further into long sections.
  6. Then, take 3-4 crab sticks and dice finely.
  7. You should end up with about 1 cup of diced crab stick.
  8. In a small bowl, mix the diced crab stick with 1 tablespoon of Kewpie mayonnaise (2 if you like it extra creamy).
  9. Put some hot water into a dish.
  10. Take a spring roll wrapper and soak for a couple of seconds in the hot water, then transfer to another plate.
  11. Place some of each of the 5 roll ingredients (vermicelli, lettuce, crab mixture, avocado, cucumber) into the center of the wrapper.
  12. Fold the top of the wrapper down over the ingredients.
  13. Fold the sides of the wrapper in, then roll towards you to form the summer roll.
  14. If using the seaweed sheet, cut an eight of a sheet and incorporate however you would like - 1 square, several strips or cut up into little bits with the vermicelli - you're limited only by your imagination.
Recipe by Today I Might... at http://www.todayimight.com/food/california-summer-rolls/