Crab Summer Rolls

A refreshing and light appetizer with a tangy vinaigrette.

Crab Summer Rolls



Prep Time

15 minutes

Cook Time

5 minutes




Giada De Laurentiis

Image of Crab Summer Rolls


    For The Sauce:

  • 1/4 cup rice wine vinegar
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1 teaspoon garlic chili paste (such as sriracha)
  • 1 teaspoon grated fresh ginger
  • For The Rolls:

  • 2 cups cooked rice sticks/noodles (about 2 ounces)
  • 1/4 teaspoon toasted sesame oil
  • 6 sheets rice paper wrappers
  • 1/2 cup fresh cilantro sprigs
  • 1/2 cup fresh basil leaves
  • 1 cup lump crabmeat
  • 1 red bell pepper (cut into thin strips)
  • 1 cucumber (peeled, seeded and cut into thin strips)


  1. This recipe originally appeared on Giada Entertains. Episode: Taste The World Party.
  2. For the sauce:
  3. In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
  4. For the rolls:
  5. Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
  6. Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.


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