Fresh Spring Rolls with Crab Meat

• 10 large Rice Paper Sheets
• 2 bunch Vermicelle
• 1 cup Crab meat or King Crab Flavoured Alaska Pollock
• 1/2 large English Cucumber Thinly Sliced
• 1 large Carrot Finely Grated
• 1/2 tsp Fresh Chopped Basil
• 1/2 tsp Cilantro Finely Chopped
• 1/2 tsp Soy Sauce

1. Cook the vermicelli noodles as directed on the package.
2. Once done, drain and set aside to cool.
3. In a large mixing bowl add your chopped Crab meat with the soy sauce, basil and cilantro.
4. Mix well and set aside.
5. Finely grate your carrot and thinly slice the cucumbers into 3 inch lengths.
6. Keeping them sep.
7. In a large sauce pan place 2 1/2 inch's of hot water.
8. Put one sheet of rice paper in the hot water.
9. Let the paper sit in the hot water for about a minute or two or until the rice paper is full cooked.
10. Carefully remove the rice paper and place flat on a large plate.
11. Facing the plate start with putting a single row of Crab meat about 1 inch from the edge of the rice paper.
12. About the same length as the cucumber.
13. Next add 3 to 4 thinly slices of cucumber right next to the Crab meat.
14. Add some grated carrot on top of the Crab and cucumber.
15. Next add some of the vermicelli noodles on top of the carrot.
16. I try for pinching 3 fingers and my thumb with the noodles.
17. Now at this point you take the left and right sides of the rice paper and fold them over closing the sides of the spring roll.
18. Fold the closest part of the rice paper over on top of all the ingredients, making an envelope.
19. Tightly roll the rest of the rice paper.
20. Serve with a sauce like VH Sweet Thai Chili and Enjoy

paper, vermicelle, crab meat, cucumber, carrot, basil, cilantro, soy sauce

Taken from cookpad.com/us/recipes/470258-fresh-spring-rolls-with-crab-meat (may not work)