Individual "Crab" Salads with Peanut Dressing
6 Spring Roll Wrappers, approximately 4x4 inches (or slightly larger), can cut to size if necessary
5 crab sticks, shredded
2 cucumbers, julienned and seeds removed
1 avocado, cubed
1 mango, cubed
1-2 sheets nori, sliced
1/4 cup Heaven & Earth Veggie Sticks
2 tablespoons Peanut Butter
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1/2 teaspoon lime juice
fresh ginger, minced (according to taste)
1 tablespoon rice vinegar
2 tablespoons neutral oil
Prepare the Wrapper Bowls
Preheat oven to 400 degrees Fahrenheit.
Spray the underside of two muffin tins generously with non-stick cooking spray. Place spring roll wrapper on the muffin cup bottom and press down so the wrapper forms well to the cup. Spray again generously with non-stick spray.
Bake for three to five minutes until crisp and browned. This can be made a few days in advance.
Prepare the Salad
Combine crab stick, cucumbers, avocado, mango and nori in a bowl.
In a separate bowl, combine dressing ingredients, mixing well until smooth.
Serve salad in spring roll cups, topped with peanut dressing and veggie sticks.
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