Crunchy and fresh - these rice paper rolls make a great snack on a sunny afternoon.


  • 4 soft shell crabs, floured and battered fried in vegetable oil

  • 2 rice paper sheets

  • 2 avocados, sliced

  • 50 g pickled ginger

  • 1 bunch coriander, picked

  • 1 bunch Vietnamese mint, picked

  • Orange Chilli Salt

  • 1 part chilli flakes

  • 1 part dried orange rind

  • 1 part salt flakes

  • Orange Lemongrass Sauce

  • 1 tsp palm sugar

  • 1 small knob ginger, grated

  • 1 tsp lemongrass, finely diced

  • 1 tsp garlic, crushed

  • 2 tbsp orange juice

  • 1 tsp fish sauce

  • 1 lime, juiced


  • 1.

    Soften rice paper sheet with water and place on a board, line with sliced avocado, add pickled ginger, coriander, Vietnamese mint and crab.

  • 2.

    Roll gently, sprinkle with chilli and orange salt.

  • 3.

    Cut in half and serve with orange lemongrass sauce, and lime cheek.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 510kj
  • Fat Total 33g
  • Saturated Fat 4g
  • Protein 15g
  • Carbohydrate 51g
  • Sugar 7g
  • Sodium 932mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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