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Light, refreshing, and bursting with flavor—perfect for hot summer days.
When the temperature climbs and you’re craving something cool, crisp, and satisfying, these Kani Salad Spring Rolls are the answer. Packed with chilled imitation crab, crunchy vegetables, and a creamy, tangy mayo dressing, they’re wrapped in delicate rice paper for a refreshing bite every time. They’re easy to make, fun to eat, and absolutely delicious.

—Ingredients—

Lettuce
3 carrots (Julienne)
1 English cucumber (Julienne)
1/2 small red cabbage (Shredded)
20 oz Imitation crab
Fresh Cilantro
1 cup kewpie mayonnaise (or regular mayo)
3 tablespoons Sriracha
1 tablespoon rice vinegar
The juice of 1/2 a lime
1/4 teaspoon salt
1/4 teaspoon black pepper
6 large rice Papers (spring roll rice wrappers)

1. Prepare the Vegetables & Crab: Julienne 3 carrots and 1 English cucumber (cut into thin matchsticks). Shred 1/2 small red cabbage. Chop, Separate or shred the imitation crab. Wash and dry your lettuce leaves and cilantro.
2. Place the crab in a bowl, add in the mayonnaise, sriracha, rice vinegar, lime juice, salt and pepper. Toss until well coated.
3. Fill a large, shallow bowl or plate with cold water. Dip one rice paper wrapper into the water for about 10–15 seconds, just until soft and pliable (don’t over-soak it’ll tear easily). Carefully lay it flat on a clean cutting board.
4. Assemble the Spring Rolls: Place a couple of pieces of lettuce in the center of the softened rice paper. Add shredded cabbage, carrots, cucumbers, 2–3 spoonfuls of the kani salad mixture on top, followed by cilantro to taste. Pull the side closest to you up and over the ingredients, Fold in the sides of the wrapper, then roll it up from the bottom, keeping it snug but not too tight (like a burrito). Repeat with the remaining wrappers and filling. Enjoy!!