Crab and Rice Noodle Spring Rolls

If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.

• 2 kiwi, peeled and diced*
• 1 orange, segmented and diced (blood orange if possible)
• 7 oz. crabmeat, well drained and minced
• 1 tsp. wasabi paste
• 12 wide rice paper wrappers
• 12 slices Havarti cheese
• 12 Boston lettuce leaves
• enough plum sauce (to your taste)
• 12 sprigs coriander
• grilled sesame seeds

In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.

Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.

Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.

Repeat until all are used up and serve with more plum sauce.

This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.

*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.