Crab Rice Paper Rolls

• 1/2 cup mirin
• 1/3 cup soy sauce
• 2 tsp fish sauce
• 2 tsp sesame oil
• 1/3 cup lime juice
• 1 tbsp sugar
• 1/4 cup finely chopped fresh cilantro
• 1 lb cooked crabmeat
• 2 cups finely shredded Chinese cabbage
• 1/4 cup coarsely chopped fresh mint
• 1 medium carrot, cut into matchsticks
• 1 1/2 cups bean sprouts
• 1 cup snow pea sprouts
• 1 None fresh small red Thai chili pepper, finely chopped
• 20 sheets (6 inch) round rice paper

1. Combine mirin, sauces, oil, juice, sugar and cilantro in medium bowl. Reserve half of the mirin mixture in a small bowl. Add crabmeat to remaining mixture in bowl; toss gently to coat.
2. Combine cabbage, mint, carrot, sprouts and chili pepper in large bowl.
3. To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Carefully lift from water and place on board covered with tea towel. Place about 1/4 cup of the cabbage mixture in center of rice paper. Top with about 1 tbsp of the crab mixture. Fold in sides, then roll to enclose filling. Repeat with remaining rice paper sheets, cabbage mixture and crab mixture.
4. Serve rolls with remaining mirin mixture as a dipping sauce.

mirin, soy sauce, fish sauce, sesame oil, lime juice, sugar, fresh cilantro, crabmeat, cabbage, fresh mint, carrot, bean sprouts, snow, chili pepper, rice

Taken from recipes-plus.com/api/v2.0/recipes/33269 (may not work)