INGREDIENTS:1 cup bean threads, soaked and drained
1 cup Napa cabbage, julienned
¼ cup mung bean sprouts
¼ cup red bell pepper, julienned
8 cilantro sprigs, roughly chopped
8 mint sprigs, roughly chopped
1 lemon grass stalk, bruised and chopped
1 Tbsp. ginger, chopped
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
6 garlic cloves, sliced and fried
12 ounces Alaska King Crab leg meat, cut up
as needed, rice paper disks, soakedDIRECTIONS:In large bowl, combine bean threads, cabbage, bean sprouts, red bell pepper, cilantro, mint, lemon grass and ginger. In small bowl, combine soy sauce, rice vinegar and sesame oil; mix well. Add to vegetables in large bowl; toss to coat. Fold in garlic slices and crab meat. On work surface, arrange soaked rice paper disks; pat dry with absorbent towels. Place 2 Tbsp. of crab mixture in center of each disk. Fold each into an envelopes; roll tightly. Serve with dipping sauce.SERVINGS:24-32 rolls