How to Make Amazingly Fresh California Sushi Spring Rolls
This recipe is a cross of my two favorite foods: sushi and spring rolls. Let me teach you how to make amazingly fresh California sushi spring rolls!
Servings 1 serving (2 rolls)
- 4 rice paper wrappers
- 1/2 cup imitation crab
- 1/2 avocado cubed
- 1/4 cup red cabbage chopped
- 10 Harvest Snaps Wasabi Ranch snapea crisps
- 2 leaves green leaf lettuce
- 1 tablespoon sesame seeds
- Sweet chili sauce for dipping
Fill a large bowl or plate with warm water, about 1/2 inch deep. Put together 2 rice paper wrappers and gently immerse them in water. Lay them flat on a clean surface.
Place half the crab and sesame seeds in the middle of the rice paper wrappers. Pile on half the avocado, red cabbage, snapea crisp, and top with a lettuce leaf. Make sure to keep about 1-2 inches of space on each side so they can be folded in.
Gently pull the edge of the wrapper and tuck it over the filling, rolling away from you. Next, fold in the sides so the filling is enclosed and they are “closed end” rolls. Continue to roll the wrapper away from you, pulling and tucking tightly until it is completely rolled. Repeat steps 1-3 for the second roll.
Serve with sweet chili sauce. Enjoy!
Calories: 532kcal | Carbohydrates: 73g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 962mg | Potassium: 697mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2650IU | Vitamin C: 31.4mg | Calcium: 136mg | Iron: 4.7mg