Crab Spring Roll

For 4 persons
Ingredients:
8 large leaves of rice round
16 large shrimp flood
1 large can of meat crab
2 carrots
1 small box of mung bean sprouts
1 large handful of noodles soy
A lawyer
some toasted sesame seeds
1 piece of ginger
20 leaves of mint (or basil to taste)
juice of 1 lemon green
1 sheet of bay
some seeds of coriander
3 cardamom pods
For the sauce:
1 bottle of sauce for spring rolls
1 bottle of "dipping sauce" spicy
few drops of sesame oil
1/2 teaspoon wasabi

Preparation: 25 minutes
Cooking time: 0 minutes
Waiting: 0 min
Total time: 25 minutes
Difficulty: Easy

How to make "Crab Spring Roll":

1. In a bowl, soften the feuiles rice in a large volume of warm water. Remove and dry on a clean cloth wet. 
2. Boil water in a saucepan and add the coriander seeds, cardamom pods and bay leaf. Sauté shrimp 3 to 5 minutes. Let it cool down and peel them. 
3. Soak the noodles in plenty of boiling water and let stand off the heat 3 to 4 minutes. Drain and refresh under water. 
4. Peel and chop the ginger, grated carrots, thinly slice the avocado into slices and remove the lemon juice. 
5. Mix the grated carrots with ginger, add sesame seeds and lemon juice. 
6. Put all ingredients in a bowl and start editing the rolls. On the spread sheet of rice, drop a few inches from the edge, the crab meat, bean sprouts, vermicelli, carrots, avocado and two shrimp. Roll until the middle of the sheet, add the mint leaves whole, fold the edges of the sheet and finish rolling.
7. In a bowl, pour about 10 cl sauce for spring rolls, 10 cl "dipping sauce" Spicy, 4 to 5 drops of sesame oil and 1/2 teaspoon wasabi.