Ingredients
500 g cooked crayfish meat, diced
2 tsp grated ginger
Zest of 1 lime
½ cup slivered spring onions
SIDS SALT & PEPPER to taste
1 small cucumber, peeled
Ripe avocados
Rice paper wrappers, 30 cm rounds
24 large basil leaves
Coriander sprigs from a small bunch
Lettuce leaves, optional
Directions
Make the summer roll filling: In a small bowl, combine crayfish meat, ginger, lime zest and spring onions. Season with SIDS SALT & PEPPER, toss to coat and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.
Fill a bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board.
Lay 2-3 basil leaves along the bottom ⅓ of the softened rice paper round, then spread round with 55 g crayfish mixture. Top with a few strips of cucumber and ¼ of an avocado cut in chunks. Sprinkle with SIDS SALT & PEPPER and press down to compress, then add a few coriander sprigs.
To roll up, fold sides of rice paper round toward its centre, overlapping filling by 3 cm or so. Starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour.
Dipping Sauce: Use Dipping Fish Sauce recipe.
