Makes 12- 18 spring rolls.
1 can MILLER’S SELECT or SEA FARE CRAB MEAT (drained)
1 package rice paper rounds for spring rolls
4 oz thin rice vermicelli (cooked )
1 cup shredded lettuce and/or Napa cabbage
1/3 cup each fresh basil, mint and cilantro leaves (whole)
2 large carrots shredded
½ cup thinly sliced shiitake mushrooms (optional)
1/2 tsp. finely minced garlic
1 tsp. grated ginger
2 tbsp. soy sauce
1 tsp. sesame oil
Mix marinade ingredients. Sprinkle drained crab meat with marinade.
Spring Roll Assembly: Dip a rice paper round in warm water to soften. Drain and place on a cutting board or work surface. Put approximately 1 tbsp. noodles in the center of a softened rice spring roll wrapper. Top with lettuce, basil, mint and cilantro leaves, shredded carrots, mushroom slices and a spoonful of marinated crab meat. Pull the bottom of the wrapper over the filling, fold over the sides and then roll into a cylinder for a finished spring roll. Repeat for each spring roll. Serve with your favorite Asian dipping sauce such as Hoisin or peanut sauce.