Decadent Crab Spring Rolls

What did you do for Valentine’s Day? Get into the restaurant rush? Buy each other expensive gifts? No thanks! We went for a run out on the Land’s End trail, in the 75 degree weather (!) then came home and cooked! My fellow actually fell asleep while I was prepping this spring roll treat, but then he went up to the grill and did some cooking too 🙂 This was a special treat with fresh crab meat. I made several with the crab, but a few using edamame in place of the crabmeat, so that is the vegan option here, either that or some tofu! I enjoy seafood from time to time, and this was a decadent, romantic treat 🙂

Sauce:
Juice 1 large lemon
Juice 2 cuties
1Tbs vinegar
1Tbs liquid aminos
1Tbs almond butter
2Tbs peanut butter
Warm water 2Tbs
Crushed red pepper
1/4 diced jalapeño

Blend or whisk together sauce ingredients, and set aside. Assemble spring rolls using:

Spring roll wrapper
Greens (raw spinach)
Cucumber, sliced thin
Green onion, sliced thin
Bell pepper, sliced thin
Carrot, sliced thin
Fresh basil
Fresh cilantro
Avocado, sliced thin
Crab/edamame

Dip in the sauce and enjoy!

For more detailed instructions about assembling spring rolls, see my original spring roll post, here!

Believe it or not, we actually did eat all that…. 😀

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Oh and here’s my valentine snoozing after our run 🙂

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