Chilean king crab clusters (cooked)
1 Ginger, fresh
1 bunch Coriander
100 g Sugar shoots
100 g Enoki mushrooms
10-12 Green asparagus
Sweet & sour sauce
Prepare all ingredients by cutting them into julienne, at least, except the crab meat.
Prepare the crab by cutting off the end at the cluster, then bend the 'joint' backwards so the inside cartilage of the meat can be pulled out carefully. Cut off the top end and the meat should fall out rather easily.
Prepare rice paper as instructed on packaging, normally by dipping it in warm water for 5 seconds or so.
Place the desired ingredients, including the crab sections of course, so you'll be able to roll the rice paper as a sausage.
Roll rather tight, the tighter you roll it, the easier it will be to handle the spring rolls when you’re enjoying them.
Dip the spring rolls in a sweet chili dip or chili oil, if desired.