Crab Summer Rolls with Cashew Butter Dipping Sauce

Crab Summer Rolls with Cashew Butter Dipping Sauce

This week I got a copy of Crab by Andrea Froncillo and Jennifer Jeffery from Jaden (of Steamy Kitchen ) and Jennifer. I was going to try one of the recipes from the book but when I saw Jadens post about Vietnamese summer rolls with cashew butter dipping sauce I decided to try making crab summer rolls. I had originally bookmarked the recipe for Goi Cuon when I saw it on Oishii Eats . The summer rolls looked nice and light and fresh and the cashew dipping sauce sounded really tasty. This was my first time working with crab, rice paper, vermicelli and cashew butter. I got some frozen precooked crab that was still in the shell from a local fish monger. It was a bit of a challenge to get the meat out of the shell. The summer rolls came together fairly easily, though my skills at wrapping them are some what lacking. I will have to practice a bit more. :) The crab summer rolls turned out pretty good. They were soft and crisp and crunchy and refreshing. The mint and Thai basil in the rolls was really nice. I quite liked the crab meat and I look forward to having it again. Next week I will have to try a recipe from the book.

Cashew Butter Dipping Sauce

The cashew butter dipping sauce was really tasty. You could easily make this dipping sauce with peanut butter but the cashew butter was a nice change from the ordinary. The sauce was creamy and cashewy and the sweet and spicy was well balanced. I will definitely be making this sauce again!

Crab Summer Rolls with Cashew Butter Dipping Sauce

Crab Summer Rolls with Cashew Butter Dipping Sauce

  • * rice vermicelli
  • 8 ounces crab
  • 8 sheets rice paper (8" diameter)
  • 8 leaves lettuce
  • 1 carrot (julienned)
  • 1 cucumber (julienned)
  • 1 red pepper (julienned)
  • 1 mango (sliced thinly)
  • 16 mint leaves
  • 16 basil leaves (preferable Thai)
  1. Cook the rice vermicelli as directed on the package. (Boil vermicelli for 4 minutes and drain.)
  2. Warm the crab meat by boiling it in water for 1-3 minutes.
  3. Dip the rice paper in water take it out and shake off the excess water and pat dry with a paper towel.
  4. Place the rice paper on a dry surface and wrap all of the ingredients.
  5. Repeat until all are done.

Cashew Butter Dipping Sauce

  • 1 teaspoon oil
  • 1 clove garlic (chopped)
  • 3 tablespoons hoisin sauce
  • 1 teaspoon sugar
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons cashew butter
  • 4 tablespoons water
  1. Heat the oil in a small sauce pan.
  2. Add the garlic and saute until fragrant, about 30 seconds.
  3. Add the hoisin sauce, sugar, chili sauce, cashew butter and water and bring to a simmer.
  4. Take off the heat.


Pam said...

Those look wonderful! Is there a difference between spring rolls and summer rolls?

Kevin said...

From what I understand spring rolls are generally fried and summer rolls are generally not fried and served cool.

Brilynn said...

I love summer rolls, I usually make mine with shrimp, cause I'm lazy and it's easier. I should definitely try making a cashew dipping sauce though, that would be excellent.

redforever said...

You did very well for your first attempt!!! Next time, just roll them a bit tighter. But by the time they get down to the tummy, who cares?

Looks like a very interesting cashew dipping sauce. This I will try. I have always had a conundrum with fresh summer rolls as my husband does not like peanut dipping sauce. So the cashew dipping sauce seems like a nice alternative.

giz said...

You're right about the challenge of working with rice paper. I found it much easier to start using 2 at a time until I got the hang of it. Once I perfected how long to soak them, it became much easier.

Cakespy said...

I can't tell what looks better, the rolls or the sauce! Very nice.

SteamyKitchen said...

delish! can you believe that i paid $10 for my little jar of cashew butter!?!? rip off!

Ellie said...

Looks quite tasty, especially the cashew dipping sauce!

Pixie said...

Loving the look of these rolls!

Dhanggit said...

oh kevin you make me droooool with this recipe!! cant wait to try myself!! i love the cashew butter dipping sauce! very original

Bellini Valli said...

I haven't tried making these yet either Kevin. Thanks for the inspiration :)

Cara said...

I love summer rolls! (from our local vietnamese takeout place!) I have yet to experiment with my own rice paper.

Nirmala said...

These looks just amazing. And the sauce looks divine.

Emiline said...

Wow! The colors are so vibrant and beautiful!

I want to try making the cashew butter dipping sauce. I'm pretty sure we have cashew butter.

Helene said...

What a great meal. It's a good challenge.

Maryann said...

They look so fresh and good, Kevin!

Nora B. said...

Hi Kevin,
This cashew dipping sauce is such a great idea. I love having summer roll parties where I lay out all the ingredients and my guests get to make their own summer rolls. The ones who have never done it before always make the same mistake of putting too much filling and the rice paper tears when they try to roll it, it's fun to watch :-)

Sher said...

I feel weak! You're cooking such marvelous things, Kevin. Love those rolls--and the dipping sauce is genius!

Proud Italian Cook said...

Kevin. You're becoming so diverse in your cooking!! I buy summer rolls at our local Whole Foods store, and always wondered how you make them, you did a great job!!

MrsPresley said...

wow! this looks so good! i love goi cuon, as i am vietnamese, and my mom makes the best :) she makes a hoisin based dipping sauce but the cashew sauce sounds good too

Sara said...

Those rolls look so bright and cheery! And the cashew butter looks delicious.

tigerfish said...

I've tried peanut butter, almond butter and sesame butter and like all of them. So I think I will like cashew butter as well :)

StickyGooeyCreamyChewy said...

Your rolls look very pretty. My rolls always have the guts all squished out of them! I love the flavor combos you used too. Great job!

Pink Thumb said...

I know this is an old post, but I just wanted to say great job on the crab summer rolls. I'm actually going to make some tomorrow. I'm going to use artificial crab sticks rather than real crab.

Oishii Eats said...

I'm glad the cashew dipping sauce worked out for you!!!

Post a Comment