Crab rolls with sriracha mayo and rainbow fillings

• white crab meat↗200g g
• mayonnaise↗2 tbsp tbsp
• limes↗2

  zest and juice

• sriracha↗1½ tbsp tbsp
• rice paper wrappers↗14
• mint↗handful of

  leaves, roughly torn

• coriander↗handful of

  leaves, roughly torn

• carrot↗2 large

  trimmed and julienned

• cucumber↗1 large

  trimmed and julienned

• avocado↗2 large, ripe

  peeled, pitted and thinly sliced

• radish↗8

  thinly sliced

• sesame seeds↗2 tsp tsp

Step-by-step instructions

1. 1

   Transfer the crab meat to a bowl together with mayonnaise, lime zest, half the lime juice and sriracha. Mix until smooth and season to taste.

2. 2

   Fill a wide shallow bowl with a few centimeters of warm water. Working one rice paper wrapper at a time, soak it for a few seconds until flexible, then lay it on a board. Sprinkle a little herbs in the centre, then add some crab mixture, a few pieces of vegetables and sesame seeds. Squeeze a little lime juice. Try to keep the filling in the centre and not overfill. Fold the ends of the wrapper over the filling to partially close, then roll from the sides, squeezing the roll as tightly as possible. Place on a plate lined with a damp kitchen paper. Repeat to make 14 rolls. Keep refrigerated for 24 hours. Before serving, cut in half and arrange on a platter.