Fresh Crab Summer Rolls with Sweet Chili Dipping Sauce
2 cups Phillips Back Fin Crab Meat
1 cup diced mango
1 cup julianned cucumber
1 cup diced avocado
1/2 cup macadamia nuts, chopped
1/4 cup slivered red onion
8 spring roll wrappers, rehydrated
1 cup sweet chili sauce
1/2 cup rice vinegar
1. layout spring roll wrappers, top with 1/8 of each of the following: crab meat, mango, cucumber, avocado, red onion and macadamia nuts
2. wrap in the same fashion you’d wrap a burrito – sealing the edges with water, repeat with remaining 7 wrappers
3. in a small bowl, whisk together sweet chili sauce and rice vinegar.
4. cut spring rolls in half and display on a plate. drizzle with dipping sauce and serve with an extra side of the sauce – enjoy!