By: Jessica Ivaska | September 17 2010
Posted in Seattle - Cook It - Seattle

Fresh rolls can sound a little daunting to make. But once you get rolling they come together in a snap. Often found on menus in Thai and Vietnamese restaurants, these tasty little appetizers are much healthier cousins to the beloved egg (or spring) roll -- and they're gluten free.

Photo: Jessica Ivaska

Traditionally full of vegetables, rice noodles and a bit of lean protein; fresh roll (also called salad rolls) recipes can be altered to include what's in season. Because they don't require baking or frying, they won't heat up your kitchen on a warm summer day. Plus the absence of frying allows the freshness of the individual ingredients to really shine through.

Seeing as Seattle has some of the tastiest crab around (Dungeness crab is hard to beat). I decide to try using crab instead of the traditional shrimp. The flavor was more delicate -- and utterly delicious.

Even though fresh rolls are frequently served as appetizers for an Asian-inspired meal, these little pillows of delight make a great light lunch. Don't forget to try out a variety of dipping sauces since the accompaniment of peanut or plum sauce really changes the flavor of the dish.

Check out the Dungeness Crab Spring Roll Recipe.

 

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