Crab & sriracha mayo rainbow rolls

Make these rolls up to a day ahead. Try swapping out the crab for smoked salmon or leftover turkey, if you like.

MAKES 28 PREP 40 mins NO COOK EASY

200g white crabmeat

2 tbsp mayonnaise

2 limes, zested and juiced

1½ tbsp sriracha

14 rice paper wraps handful each of mint and coriander leaves, roughly torn

2 large carrots, trimmed and cut into matchsticks

1 large cucumber, trimmed and cut into matchsticks

2 large, ripe avocados, peeled, stoned and thinly sliced 8 radishes, thinly sliced

2 tsp sesame seeds

1 Tip the crabmeat into a bowl with the mayo, lime zest, half the lime juice and the sriracha. Mix to combine and season to taste.

2 Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until flexible, then lay on a board. Scatter some of the herbs down the centre, then top with a little of the crab mixture, some veg pieces and sesame seeds. Squeeze over some of the lime juice. Try to keep the filling in the centre and don’t overfill. Tuck the ends of the wrap over the filling to slightly enclose, then roll up from the sides, keeping the roll as tight as you can. Put on a plate covered with a damp sheet of kitchen paper. Repeat to make 14 rolls. Will keep chilled for 24 hrs. Before serving, halve them and arrange on a platter.

PER SERVING 62 kcals • fat 4g • saturates 1g •

carbs 4g • sugars 1g • fibre 1g • protein 2g • salt 0.2g