Singaporean Chili Crab Summer Rolls With Fresh Herbs

1. To make the dipping sauce, whisk all of the dipping sauce ingredients together in a medium bowl; set aside.

2. Prepare the chili crab mixture: In a medium bowl, combine crab, honey, lemon juice, green onion, and chili crisp/chili paste. Set aside to marinate.

3. Prepare the noodle filling: Bring a medium saucepan filled two-thirds with water to a boil. Drop in the rice vermicelli and cook for about 2-3 minutes. Meanwhile, fill a medium bowl with cold water. When noodles are done cooking, drop them to the bowl of cold water to halt cooking, then drain well with a sieve or colander, shaking out any excess water. Transfer noodles to a medium bowl and toss with a dash of sesame oil. Set aside.

4. Set up your summer roll station: Prepare a clean work surface on your countertop — a large cutting board works well. Arrange rice paper wrappers, marinated crab meat, noodles, fresh herbs, cucumber, and lettuce into separate bowls or plates around this work surface.

5. Make the rolls: Fill a large bowl with hot water. Working with one rice paper wrapper, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it onto the cutting board.

6. Working quickly, fold a leaf of lettuce in half, then roll it into a cigar shape. Place it just above the center of the wrapper. Layer some of the rice noodles over the lettuce, then some mint leaves, basil, and cilantro leaves. Place some of the cucumber sticks on either side of the noodle pile. Heap crab meat on top.

7. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down onto the roll to hold the folds in place, roll it up tightly from the bottom to the top.

8. Turn the roll so that the seam faces downward and the row of crab faces upward. Place the completed fresh roll onto a rimmed baking sheet lined with plastic wrap. Cover the roll loosely with plastic wrap to prevent drying out.

9. Repeat process with the remaining wrappers and fillings. Replace the water in the pan or dish with hot water as needed. Leave ¾-inch between each summer roll on the sheet so they don’t stick together.

10. Cut the rolls in half if you have used large wrappers, and serve with the dipping sauce. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.