A cookbook based upon the popular PBS series "Chef Harry & Friends", now in its third season. A unique cookbook that offers more than just recipies, but an intimate look at the lifestyle and personalities of his celebrity guests from Coolio to Linda Hamilton. Beautifully photographed
Summer roll wrappers can be found at Asian specialty food markets. They are shaped as quarter circles, and come dehydrated and packaged in clear plastic. They are either called spring roll wraps or summer roll wraps. They are very different from egg roll or wonton wrappers, which are found in the refrigerator cases of a supermarket and will not work as a substitute.
Servings: 8
The Crab Rolls
18 summer roll wrappers
1 pound fresh, cooked Dungeness crabmeat, rinsed and picked over for shell bits
18 thin cucumber strips
1 cup assorted sprouts (alfalfa, onion, radish, etc.)
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup toasted sesame seeds
1/4 cup hoisin sauce
The Dipping Sauce
2/3 cup seasoned rice vinegar (as for sushi)
1 tablespoon soy sauce
2 tablespoons catsup
1 tablespoon powdered or 2 tablespoons minced fresh ginger
2 tablespoons toasted sesame seeds
1 teaspoon minced chives
In a shallow baking dish filled with a 1-inch deep layer of cool water, soak the wrappers until pliable but still firm. Drain.
Working quickly, place a finger shaped mound of crab on the rounded side of a wrapper. Arrange a cucumber strip over the crab. Place a smaller row of sprouts next to the crab and cucumber and a couple of basil leaves on top. Sprinkle with sesame seeds. Brush the area next to the crab mound with hoisin. Roll up tightly, folding over edges to enclose filling, like an egg roll. Repeat with remaining ingredients for 18, small, tight summer rolls.
Serve with Ginger Dipping Sauce.
The Ginger Dipping Sauce
Mix the ingredients together with a wire whisk. Makes about 1 cup.
