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Recette rouleaux de printemps, Maison Orphée

Spring Rolls with Crab and Asparagus

Preparation time: 30 minutes
Yield Serves: 4 servings


  • 1/2 cup (125 mL) Vinaigrette-marinade sesame and tamari
  • 2 cups of rice vermicelli, cooked and drained
  • 8 medium-sized rice papers
  • 16 mint leaves
  • 16 sprigs of coriander
  • 2 Lebanese cucumbers, with peel, in thin strips
  • 1 red pepper, in thin strips
  • 16 asparagus, trimmed and bleached
  • 8 oz (225 g) snow crab, cooked and drained
  • 4 to 6 strawberries, finely sliced (optional)


Add two tablespoons (30 ml) of Sesame & Tamari Vinaigrette-Marinade with rice vermicelli to season. Reserve the rest of the vinaigrette-marinade for later.

In a bowl of lukewarm water, soak a sheet of rice paper a few seconds, just long enough to soften it.

Place two mint leaves, two sprigs of coriander and a little vermicelli on the bottom third of the rice leaf. Add strips of cucumber and pepper, two asparagus and a little crab. Roll tightly by bending the ends towards the middle. A few inches from the end of the roll, place a few slices of strawberries and roll to close well. Reproduce this step with the other seven rice leaves.

Serve the rolls with the rest of the vinaigrette-marinade as a sauce.


Snow crab can be substituted with Northern shrimp, lobster or roasted tofu in the frying pan.

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