Blue Star Crab and Lychee Summer Rolls
By James Beard Award Winning Chef, Michael Schwartz
In a large bowl, cover noodles with boiling water and soak 15 minutes. Drain, pat dry, and season with rice vinegar, salt and pepper.
Place a cloth napkin on a work surface. Fill a shallow baking pan with warm water.
Submerge a rice paper sheet in the water for 10 seconds, and place on the towel. Repeat with another rice paper and then place just below the first one, overlapping by half.
Arrange a piece of lettuce on the rice papers toward the bottom, leaving a 1 inch border on each side. Arrange some mint leaves, basil, cilantro, an eighth of the crab meat, shredded carrot, bean sprouts, small amount of noodles, and 4 or 5 lychee halves. Starting with the bottom, fold over the mixture and fold in the sides. Roll it up, slightly pulling toward you to create a tight “burrito.” Place on a platter and cover with a dampened paper towel.
Continue rolling until all 8 rolls are complete. Cut each roll in half or thirds and serve on a plate with a small dish of sauce.
1 package cellophane noodles
2 tablespoons rice vinegar
Kosher salt and freshly-cracked pepper to taste
16 (8 inch) rice paper rounds
1 head butter lettuce, leaves separated
½ cup mint leaves
½ cup basil leaves
½ cup picked cilantro
1 pound Blue Star Foods jumbo lump crab meat, drained well, patted dry & picked over for shells
1 cup shredded carrot
1 cup mung bean sprouts
1 cup fresh lychee (peeled, stone removed, and halved)