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Crab and Avocado Hoppa Rolls Recipe
|Crabmeat||6 Ounce (1 Cup)|
|Loosely packed basil leaves||1⁄2 Cup (8 tbs) (Preferably Thai Basil)|
|Mixed greens||2 Cup (32 tbs), rinsed and dried|
|Ripe avocado||1 , peeled, pitted, and thinly sliced|
|For hoppa crepes|
|Rice flour||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Unsweetened coconut milk||14 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon (For Frying Crepes)|
|For ginger vinaigrette|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Loosely packed cilantro leaves||1⁄3 Cup (5.33 tbs)|
|Pickled ginger||1⁄4 Cup (4 tbs)|
|Minced ginger||1⁄2 Tablespoon|
|Serrano chile||1 , halved, cored, and seeded|
|Garlic||1 Clove (5 gm)|
|Red chili garlic paste||1⁄3 Teaspoon (Such As Sambal Badjak Or Sambal Oelek)|
|Cider vinegar||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3581 Calories from Fat 2388
% Daily Value*
Total Fat 278 g428.3%
Saturated Fat 114.4 g571.9%
Trans Fat 0 g
Cholesterol 1235.8 mg
Sodium 2908 mg121.2%
Total Carbohydrates 196 g65.5%
Dietary Fiber 30.6 g122.5%
Sugars 26.6 g
Protein 95 g190%
Vitamin A 146.4% Vitamin C 134.6%
Calcium 67.9% Iron 95.1%
*Based on a 2000 Calorie diet
Add the coconut milk, regular milk, eggs, and salt and gently whisk until thoroughly blended.
HEAT 1/2 TEASPOON of the vegetable oil in a crepe pan or medium skillet.
Add about 1/4 cup of the batter, tilting and turning the pan so it evenly coats the bottom.
Cook over medium heat until the edges are lighdy browned, 1 to 2 minutes.
Flip the crepe and cook until the second side is lightly browned, about 1 minute longer.
REPEAT WITH THE REMAINING batter, adding more oil as needed.
Layer the crepes between pieces of plastic wrap or waxed paper.
You will need 6 to 8 good crepes; don't worry if you have to discard the first one or two.
FOR THE VINAIGRETTE, combine the oil, cilantro, pickled ginger, fresh ginger, chile, garlic, chile paste, and vinegar in a food processor or blender and process until smooth.
Taste for seasoning and set aside.
TO ASSEMBLE THE ROLLS, lay one of the crepes on the work surface and arrange a few basil leaves across the center of the crepe.
Top with a row of the greens, followed by a few teaspoons of the ginger vinaigrette.
Arrange some of the crabmeat over the greens, and set a couple of slices of avocado on top.
Roll the crepe up in a cylinder around the filling.
Repeat with the remaining crepes and serve.