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Mock Crab Summer Rolls with Thai Dipping Sauce


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Mock Crab Summer Rolls with Thai Dipping Sauce


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Mock Crab Summer Rolls with Thai Dipping Sauce

Summer rolls are those delightful paper-thin rice disks that you dip in warm water to soften (no cooking!), fill with virtually anything you like, roll and dip in the sauce of your choice: I love the suggested Thai dipping sauce, but you could use Teryaki sauce, or even a mixture of toasted sesame oil and soy sauce and nothing more. Seeing the filling through the translucent skins makes it even more fun. It would be alright to make them earlier in the day and bring them to room temperature at serving time, maybe even a day before, just as long as you don’t let the rolls touch, or they might get stuck. Use your imagination and personal preference and use any filling you like, always keeping the selection short and to the point: rice noodles (soak in hot water, drain and cut smaller with scissors), diced cooked or smoked chicken, grated carrots, julienned snow peas, thinly sliced nappa cabbage, finely shredded kale, seaweed pre-soaked in hot water, chopped peanuts, etc…. Don’t let the fragile looking disks daunt you: You might ruin and have to discard a couple before you get the hang of it, but you will have fun learning and rolling, right on the job!


  • Ready Time : 0 min




  • 1 romaine heart, shredded thin
  • 2 cups shiitake mushrooms, caps only, sliced thin
  • 1 pound mock crab, finely flaked (use your hands)
  • 2 ribs celery, peeled and sliced very thin
  • 4 scallions, sliced very thin
  • 20 rice paper leaves


Keep a pot of water barely simmering on a low flame.

Mix all but last ingredient in a bowl.

Dip one rice paper leaf in the warm water just a few seconds, turning it on all sides, until it is pliable, not a second longer. Place the leaf on a cutting board. Spoon a heaping tablespoon of the mixture in the center. Roll the leaf tightly, bringing the sides into the center and rolling all the way up. Place on a platter. Repeat with the remaining leaves and mixture. Be sure the rolls are not touching (Spray the finished rolls with vegetable spray as an extra precaution) Serve at room temperature with the Thai dipping sauce.

About 2-3 rolls per guest.


About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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