Home
Recipes
Crab & sriracha mayo rainbow rolls

Crab & sriracha mayo rainbow rolls on a decorative plate

Crab & sriracha mayo rainbow rolls

Name: Crab & sriracha mayo rainbow rolls
Prep time: 40 min
Total time: 40 min
Yield: 28
Ingredients: 200g white crabmeat; 2 tbsp mayonnaise; 2 limes zested and juiced; 1½ tbsp sriracha; 14 rice paper wraps; handful of mint leaves, roughly torn; handful of coriander leaves, roughly torn; 2 large carrots trimmed and cut into matchsticks; 1 large cucumber trimmed and cut into matchsticks; 2 large, ripe avocados peeled, stoned and thinly sliced; 8 radishes thinly sliced; 2 tsp sesame seeds

Esther Clark

Save recipe

Serves 28

Easy

Prep: 40 mins

A star rating of 2 out of 5.1 ratingRate

loading...

Make these crab & sriracha mayo rainbow rolls up to a day ahead of a party. Try swapping out the crab for smoked salmon or leftover turkey, if you like

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Figs with goat's cheese, pistachios & honey

A star rating of 5 out of 5.4 ratings

Vegan garlic & herb 'cheese' balls

A star rating of 0 out of 5.0 ratings

Chicken caesar & crispy prosciutto bites

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

200g white crabmeat
2 tbsp mayonnaise
2 limes

zested and juiced
1½ tbsp sriracha
14 rice paper wraps
handful of mint

leaves, roughly torn
handful of coriander

leaves, roughly torn
2 large carrots

trimmed and cut into matchsticks
1 large cucumber

trimmed and cut into matchsticks
2 large, ripe avocados

peeled, stoned and thinly sliced
8 radishes

thinly sliced
2 tsp sesame seeds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal62
fat4g
saturates1g
carbs4g
sugars1g
fibre1g
protein2g
salt0.2g

Method

step 1

Tip the crabmeat into a bowl with the mayo, lime zest, half the lime juice and the sriracha. Mix to combine and season to taste.
step 2

Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until flexible, then lay on a board. Scatter some of the herbs down the centre, then top with a little of the crab mixture, some veg pieces and sesame seeds. Squeeze over some of the lime juice. Try to keep the filling in the centre and don’t overfill. Tuck the ends of the wrap over the filling to slightly enclose, then roll up from the sides, keeping the roll as tight as you can. Put on a plate covered with a damp sheet of kitchen paper. Repeat to make 14 rolls. Will keep chilled for 24 hrs. Before serving, halve them and arrange on a platter.

Recipe from Good Food magazine, December 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now