Fresh Crab Mango and Pomelo Spring Rolls

These big fat bountiful fresh spring rolls attack the tastebuds with creamy, sharp, crisp and salty flavours. Have everything prepped before you make the spring rolls and if you want to make them ahead of time just cover them with a damp tea towel and keep them in the fridge.

If you cant find pomelo use fresh lime segments and if you don’t like crab substitute prawns.

4 large round rice paper rolls

4 mint leaves

2 baby cucumbers, peeled into slices with a vegetable peeler

1 mango, cut into thin slices

1 avocado, cut into thin slices

1 cup finely shredded iceberg lettuce

2 spring onions, chopped

1/4 cup chopped coriander leaves

250g cooked and picked crab meat

1 pomelo, pith removed and cut into segments.

Dip one rice paper round into warm water and lay on a clean tea towel.

Place a mint leaf in the centre of the circle.

Lay the cucumber slices in a row over the mint leaf, leaving  a 6cm rim around the rice paper clear for rolling later.

Lay mango slices over the cucumber, followed by slices of avocado.

Sprinkle with a quarter of the shredded lettuce, spring onion and coriander.

Lay a quarter of the crab over the lettuce and place a couple of segments of pomelo in the centre.

Starting on the side closest to you fold the rice paper over the pomelo and then tuck the sides in like a nappy before completing the roll.

Serve with a sweet chilli sauce or Noc Cham.

Serves 2, but can easily be multiplied to serve more.