Crab And Avocado Summer Rolls - cooking recipe

Ingredients

8 sheets rice paper
10.5 oz fresh crab meat
4 None avocados, pitted, peeled, thickly sliced
3.5 oz sugar snap peas, julienned
1 None carrot, cut into matchsticks
1/4 cup fresh mint leaves
3.5 oz bean sprouts
None None FOR THE DIPPING SAUCE
2 tbsp soy sauce
1 None lime, juiced
1 None red chili, finely chopped

Preparation

Working with 1 sheet of rice paper at a time, place in a shallow dish of warm water. Soak for 20 seconds, or until softened slightly. Remove carefully and place on a clean tea towel to drain.
Place crab meat, avocado, snap peas, carrot, mint and bean sprouts in the middle, fold in sides and roll up to enclose filling. Repeat with remaining sheets of rice paper and filings.
For dipping sauce, whisk together all sauce ingredients. Serve summer rolls with dipping sauce.