Crab Spring Rolls with Red Curry Dipping Sauce | Cruise Scoop

Ingredients

• ¾ cup premium lump crab meat
• 3 tablespoons minced corn kernels
• 2 tablespoons minced roasted red bell pepper
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger juice
• 1 tablespoon rice wine vinegar
• 1 cup rice noodles, softened
• 4 rice paper rounds
• 4 butter lettuce leaves
• ½ cup 4-inch English cucumber batons
• ½ cup 4-inch carrot batons
• ½ cup 4-inch daikon batons
• ½ cup thinly shredded red cabbage
• ¼ cup cilantro leaves
• 1 cup unsweetened coconut milk
• 2 tablespoons creamy peanut butter
• 1 tablespoon red curry paste
• ½ tablespoon rice wine vinegar
• ¼ teaspoon sriracha