Thai Imitation Crab Spring Rolls

Ingredients

• 4 pieces Rice paper wrappers
• 100 g Imitation crab meat
• 50 g Rice vermicelli noodles
• 1 small, julienned Carrot
• 8 leaves Fresh mint leaves
• ½ medium, thinly sliced Cucumber
• 2 tbsp Peanut butter (smooth)
• 1 tbsp Soy sauce
• 1 tsp Sriracha
• 1 tsp Lime juice
• ½ tsp Honey(optional)
• 2 tbsp Water

Instructions

1. 1

   Cook the rice vermicelli according to package directions (usually 3‑4 minutes in hot water), then drain and rinse with cold water.

2. 2

   In a bowl, combine the imitation crab, cooked vermicelli, julienned carrot, cucumber slices, and mint leaves; toss gently.

3. 3

   Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5 seconds until softened, lay it flat on a clean surface, place about ¼ of the filling near the bottom edge, then fold the sides and roll tightly. Repeat with remaining wrappers.

4. 4

   For the dip, whisk together peanut butter, soy sauce, sriracha, lime juice, honey (if using), and water until smooth.

5. 5

   Serve the spring rolls chilled with the spicy peanut dip on the side.