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Snow Crab Rice Paper Rolls

Makes about 8-10 rolls
Servings 4


  • 400 g Snow Crab Legs
  • Vietnamese rice paper
  • 100 g dried rice vermicelli
  • 1 japanese cucumber thinly sliced
  • 1 carrot shredded
  • 1 head romaine lettuce washed
  • 1/2 small avocado thinly sliced
  • 1-2 stalks spring onion cut to 2 inch length
  • 8-10 fresh basil leaves


  • Preheat oven to 230C.
  • Cook rice vermicelli as directed on package, drain and set aside to cool.
  • Clean crab legs with a toothbrush.
  • Use a double sheet of aluminium foil to wrap snow crab.
  • Make a small hole for steam to escape.
  • Bake for 8-10 mins until heated through.
  • Allow to cool to touch before removing crab meat from shells.
  • To soften rice paper, simply dip it in warm water.
  • You don't have to soak it till it soften, dip the whole piece in warm water, and place it on your work top.
  • In my case, I used my clean large vegetable chopping board.
  • When you are done assembling, the rice paper would have softened and become pliable.
  • I found that sprinkling a little water to dampen my work surface makes it easier for me to roll my rice paper rolls.
  • Assemble by placing lettuce, carrot, cucumber, basil, spring onion, and rice vermicelli on the bottom of the rice paper.
  • Then place your snow crab legs about an inch away from the top of the rice paper.
  • Roll your rice paper bottom up, firmly but gently.
  • Fold in the sides, and continue rolling.
  • Continue until all crab meat is used up.
  • Serve immediately with dipping sauce.