Crab And Avocado Rice Paper Rolls - cooking recipe

Ingredients

1 tablespoon fish sauce
1 tablespoon grated palm sugar
2 limes, juice of
1/2 cup finely chopped coriander
1 long red chili, finely chopped
300 g fresh crabmeat
8 large rice paper sheets
1 small carrot, cut into thin matchsticks
1 large ripe avocado, cut into thin wedges
4 green onions, thinly sliced on an angle
1 cup watercress leaf

Preparation

Stir fish sauce, sugar, juice of 1 1/2 limes, 1 tbs coriander and half the chilli in a bowl until sugar dissolves. Set aside.
Toss crab with remaining lime, chilli and coriander. Season.
Fill a dish with warm water, then dip 1 rice paper in water for 30 seconds. Remove and pat dry with a towel.
Lay paper on a bench and place 2 tbs crab at end nearest you. Top with some carrot, avocado, onion and cress. Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls.
Halve and serve with sauce.