Spicy mayo cucumber & crab spring rolls

Spicy mayo cucumber & crab spring rolls
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I decided to take some time off 3 days before I left on my impromptu trip, because I realized it was either that or I was going to lose it. Literally.

I’d had the same cold for 3 weeks, my daughter and I were ping-pong-ing it back and forth. Our nights were terrible, and I had to lose my voice completely to finally stop and ask for help. Not in a week. Not in a month. Now.

I begged my mother, and my friend to join me on this selfish trip where one could be there to take care of my daughter whenever I needed it and the other to be with me while I vented and regrouped.

It was the right decision to make. Even though I had to overcome my deep fear of not following my work schedule, and to reschedule work plans that were dear to my heart.

I left what seemed essential, for fundamentals and in all honesty, it was well worth it.

It’s incredible what a few discussions, a shoulder to lean on, sleep and the ocean can do to the soul.

  • Serves4 rolls
  • Prep time30 min
  • Cook time5 mins
  • Timeout10 mins
  • FreezingFreezes well


  • 1/4 cup of mayonnaise
  • 1 tablespoon of hoisin sauce
  • 1 teaspoon of Sriracha sauce
  • 300g of crab meat
  • 1/2 pear, diced
  • 2 tablespoons of fresh cilantro, chopped
  • 2 tablespoons of mayonnaise
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon of Espelette pepper
  • 4 large rice wraps
  • 4 Boston lettuce leaves
  • 3/4 cup of cucumbers, julienned


  1. Mix all the sauce ingredients in a bowl, then set aside.
  2. Combine the crab meat, pear, cilantro, mayonnaise as well as the lemon juice and Espelette pepper, then set aside.
  3. Fill a large bowl with warm water, submerge the rice wraps for 10 seconds then remove them from the water and lay flat onto a clean flat surface.
  4. Add some Boston lettuce o the bottom of a rice wrap along with 1/3 of crab mix and cucumber juliennes.
  5. Roll and repeat with every wrap.
  6. Serve the rolls with the sauce.
Recipe published on August 19, 2018