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Fresh Crab Springrolls

Fresh Crab Springrolls

  • Yield: 8 to 12 rolls


  • 8 to 12 large spring roll wrappers
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed fresh mint leaves
  • ½ cup loosely packed Thai basil leaves
  • 1 to 1 1/2 cups cooked Dungeness crabmeat, picked over for cartilage
  • 2 Persian cucumbers, ends trimmed and seeds removed, cut lengthwise into ¼-inch strips
  • 1/2 cup julienned carrots
  • ½ cup julienned red bell pepper
  • 1/3 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained & rinsed
  • Gingered Nuoc Mam, for serving
  • Hoisin Sauce, for serving


  • Clear a work space and assemble all of your ingredients. Fill a wide, shallow bowl with warm tap water. 

    Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until slightly pliable (wrapper will continue to soften as you fill and roll it). Lay a few cilantro, mint, and basil leaves across the center of the wrapper. Top the herbs with some of the crabmeat, followed by a couple strips of cucumber, carrot, and red pepper. Top with approximately 1/4 cup of the rice noodles. Roll the edge closest to you up and over the filling, pulling tightly. Fold in both the left and right ends, pulling to tightly envelope the filling, and then roll upward tightly to form a snug roll. The wrapper will seal itself. Don’t worry if it’s not perfect; as you practice, you will develop a method that works for you and these are quite forgiving.

    Store the rolls on a tray covered with a damp paper towels. Continue with the remaining wrappers and filling. 

    Serve with the dipping sauces. 


Recipe Details