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Active Time
45 min
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Total Time
45 min
At the Citymeals-on-Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchytobiko(flying-fish roe), and creamy avocado, then finished it with a citrusyyuzusauce.
Ingredients
Makes 8 (first course or snack) servings
Step 1
Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
Step 2
Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
Step 3
Cut cucumber into julienne.
Step 4
Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise andtobiko.
Step 5
Stir togetheryuzujuice, soy sauce, and chile oil in a small bowl.
Step 6
Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
Step 7
Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzleyuzusauce around rolls.
Some bottles ofyuzujuice contain salt. If so, use less soy sauce (to taste).
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Reviews (4)
Back to TopVery, very good! I made these as an appetizer and they were devoured! I didn't add the roe, and rolled them in single rice wrapper papers instead of the overlapping method. The flavor was exceptional!
kristenfc
Rhode Island
3/13/2012
I used this recipe as a base for my summer california roll. I used cucumber, daikon, and sprouts, with sliced avocado, and tobiko/crab/mayo/sriracha mixture. The roll up method is perfect.
daniguinha
los angeles, ca
4/25/2010
Delicious, yes! But "quick and easy?" Come on. After all the slicing, a trip to the pantry for Yuzu, Tobiko, daikon and rice paper? Maybe the quick and easy part is having your restaurant crew prepare these for you.
PrivateChef1
Los Angeles, CA
10/14/2009
We loved these! The avocado sauce worked well with the sweet crab and the carrot/daikon mix gave another dimension of flavor. Had to make do without tobiko but will definitely use next time for that extra taste/texture contrast.
l8eehawk
Blue Lake, CA.
9/28/2009