Surimi Rolls with Sweet and Sour Sauce

    • 1 lb Surimi Sticks Panamei
    • 1 Haas avocado, julienned
    • 1/2 mango, julienned
    • 1/2 red bell pepper, julienned
    • 1/2 cucumber, julienned
    • 1 carrot, julienned
    • 1 radicchio, julienned
    • 1 cup bean sprouts
    • Mint leaves

     

For the sauce:

  • 1/2 cup soy sauce
  • 1 tsp ginger, finely shredded
  • 1/3 cup honey
  • 1 garlic clove, minced
  • 3 tsp sesame oil

Cut surimi sticks julienne style. Reserve.

Cut all vegetables julienne style. Reserve.

In a bowl or container with warm water, submerge rice paper sheet, one by one, for 10-20 seconds. Transfer to a cuting board or table and spread it open (lay down a damped cloth on the cuting board to avoid the rice paper to stick).
Add the stuffing ingredients (surimi, veggies, herbs) in layers.

Keep the ingredients in the center of the rice paper sheet. Always keep about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the rice paper.

Repeat with remaining ingredients.
Serve immediately with sweet and sour sauce.

For the sauce:
Mix soy sauce, honey, ginger, garlic, sesame oil and a pinch of cayenne pepper.

Serves 4

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