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Parve
Easy
50 Minutes
Diets 
There are a myriad of ways to prepare kani for Shabbos, but the most popular is in some version of sushi salad. Allow me to introduce you to this pan-fried rice wrap. Adorably handheld with an everything
bagel seasoning twist, it’s the whimsical addition that your Shabbos kiddush was looking for!
Yields 14-16 rolls
4 strips kani, cubed
2 cups coleslaw mix
1/4 cup Pereg Everything Bagel seasoning, plus more for topping
1/4 cup Gefen Mayonnaise
2 tablespoons Gefen Sesame Oil
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
32 sheets rice paper
soy sauce, for dipping
Place kani, coleslaw, and everything bagel seasoning in a bowl.
In a separate bowl, mix mayonnaise, sesame oil, lemon juice, honey, salt, and pepper. Pour the mixture over the kani-coleslaw mixture and mix.
Take a rice paper wrapper and dunk it in water. Place it on a flat surface and put two tablespoons of the kani-coleslaw mixture on one edge. Fold in the two outer edges before rolling it up, egg-roll style. Then take a second rice paper wrapper, dunk it in water, and wrap your spring roll a second time.
Repeat with remaining rice paper and filling.
When all the spring rolls are ready, spray a frying pan with cooking spray. Wait for it to get hot before adding the spring rolls. Fry for two minutes on each side, or until it gets a nice, crisp shell.
Sprinkle with everything bagel spice as soon as it comes out of the pan.
Serve with soy sauce for dipping and enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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