Soft Summer Rolls (3pcs) Recipe

Prepare crab cream mixture

In a medium bowl, soften the cream cheese by stirring until smooth. Add the mayonnaise, lemon juice, Dijon mustard, chives, salt and pepper; mix until fully combined and creamy.

Gently fold in the lump crab meat, being careful to keep some larger pieces intact for texture. Taste and adjust seasoning with a small pinch more salt or lemon if needed. Refrigerate briefly if mixture becomes too soft to handle.

Prepare the vegetables: julienne the cucumber, carrot and red bell pepper into thin matchsticks approximately 2–3 inches long so they fit comfortably in the rolls. Pat the cucumber strips dry with paper towel to prevent excess moisture.

Pick and rinse cilantro and mint leaves; pat dry. Tear or trim butter lettuce leaves so each will fit onto a rice paper wrapper without overlapping the edges.

Set up an assembly station: a wide shallow dish or rimmed baking sheet of warm water (about 1–2 cups depending on container size), a clean cutting board and a damp towel to cover finished rolls. Have all filling components within reach.

Working with one rice paper at a time, briefly submerge the rice paper (one face down) into the warm water for 8–12 seconds until it starts to soften but is still slightly firm — it will continue to soften while you assemble. Do not oversoak or it will tear.

Lay the softened rice paper onto the cutting board. If desired, lightly brush the center with a thin film of toasted sesame oil to add aroma (optional). Place one butter lettuce leaf across the lower third of the wrapper (closest to you).

Spoon about 2 tablespoons of the crab cream mixture onto the center of the lettuce leaf. Top with roughly equal amounts of cucumber (about 2 tablespoons), carrot (1 tablespoon), and red bell pepper (1 tablespoon). Add 2 cilantro leaves and 1 mint leaf on top.

Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides toward the center to enclose the filling. Continue to roll away from you firmly but gently until sealed. Repeat for the remaining two wrappers and filling. Place finished rolls seam-side down on a damp towel to keep soft.

If desired, cut each roll in half diagonally for presentation (serves visually as 6 halves) or leave whole for 3 pieces as listed.

Whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil and chili flakes or Sriracha in a small bowl until combined. Taste and adjust sweetness or heat as desired. Serve alongside the rolls.

Arrange 3 soft summer rolls on a plate. Serve immediately with dipping sauce. If not serving right away, cover loosely with a damp towel and refrigerate for up to 2 hours; note rice paper will continue to soften over time.