Spring roll with crab sticks
1 serving
10 minutes
Crab stick spring rolls are a light and refined dish of Pan-Asian cuisine that combines the freshness of vegetables with the delicate texture of seafood. This recipe is inspired by traditional Vietnamese spring rolls but adapted to European tastes. The combination of crunchy cucumbers, spicy arugula, and soft cream cheese adds freshness to the dish, while crab sticks provide a subtle marine note. Rice paper gives a delicate and enveloping texture, creating a harmonious balance of flavors. These rolls are perfect for a light snack or festive table, and sesame adds a finishing aroma. They can be served with soy sauce or a light lemon dip for a unique gastronomic experience.
1
Peel the cucumber and cut a long stick from it (about 10 cm).
- Cucumbers: 30 g
2
Separate the green part of the Beijing cabbage.
- Napa cabbage (pak choi type): 15 g
3
Spread it with cream cheese.
- Cream cheese (curd cheese spread): 2 tablespoons
4
Season with black pepper.
- Ground black pepper: to taste
5
Top with arugula, cucumber, and the white part of the Beijing cabbage.
- Rocket (arugula): to taste
- Cucumbers: 30 g
- Napa cabbage (pak choi type): 15 g
6
Add crab sticks and mayonnaise.
- Crab sticks (surimi): 1 piece
- Mayonnaise: 1.5 teaspoon
7
Soak the rice paper in water for a few seconds, then transfer it to a cutting board.
- Rice paper: 1 piece
8
Move the filling to the edge.
9
Roll the paper.
10
Cut the roll into two or three pieces with a knife moistened in cold water and serve, sprinkled with sesame.
- Sesame seeds: to taste
