Individual "Crab" Salads with Peanut Dressing

Erin Grunstein Recipe By
 
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

Ingredients (14)

Bowls

Salad

Dressing

Start Cooking

Prepare the Wrapper Bowls

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Spray the underside of two muffin tins generously with non-stick cooking spray. Place spring roll wrapper on the muffin cup bottom and press down so the wrapper forms well to the cup. Spray again generously with non-stick spray.

  3. Bake for three to five minutes until crisp and browned. This can be made a few days in advance.

Prepare the Salad

  1. Combine crab stick, cucumbers, avocado, mango and nori in a bowl.

  2. In a separate bowl, combine dressing ingredients, mixing well until smooth.

To Serve

  1. Serve salad in spring roll cups, topped with peanut dressing and veggie sticks.

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