Crayfish Summer Rolls

Crayfish Summer Rolls Recipe

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This light dish is a great Asian inspired meal with juicy crayfish, mango, and ginger all wrapped up in a rice paper roll. Get everyone involved in rolling and customising their summer rolls.

Serves 4
10 mins
Difficulty: Easy

Ingredients

150g cooked crayfish tails
1/2 mango, peeled and finely sliced
8 rice paper spring roll wrappers
5  mint leaves
5 coriander leaves
4 basil leaves
Small bunch of chives, chopped
1 carrot, peeled and grated
1/4 cucumber, thin matchsticks
1 small head of lettuce, shredded finely
2 spring onions, finely sliced
2cm ginger, finely sliced
4 tbsp roasted peanuts, roughly chopped
150g sweet chilli dipping sauce

Method

  1. Soak the rice paper sheets in cold water for a minute
  2. Lay the crayfish tails in the line down the centre and layer up with spring onion, ginger, mango, lettuce, mint, basil, coriander, cucumber and chopped peanuts
  3. Fold the sides of the spring roll in and roll tightly
  4. Serve with the sweet chilli sauce

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