Lettuce and crab spring rolls

Method

1. For the lettuce spring rolls: quarter the lettuce and remove a large leaf from the outside of each quarter, keep these to one side.

2. Skin the mango over a bowl so all the juices are caught during the process. Dice the mango and mix with the white crab meat, mayonnaise and any mango juice. Stir in the apple and chilli and squeeze in the lime juice.

3. Remove the crunchy core from the lettuce and dice. Add this to the crab mixture and stir well.

4. Put a quarter of the mixture into the centre of each of the outside lettuce leaves and roll up into a cigar shape.

5. For the crab ciabattas: mash the avocado into a thick paste. Stir in the diced tomato, the brown crab meat and the lime juice.

6. Warm a griddle pan. Drizzle the ciabatta slices with a little olive oil and toast on the griddle pan for a couple of minutes.

7. Spread the toasted ciabatta with the crab and avocado mixture.

8. For the Thai dipping sauce: mix all of the ingredients together.

9. Serve the crab rolls with the ciabattas and the dipping sauce.

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Ingredients

For the lettuce spring rolls

1 iceberg lettuce
1 Mango
200g cooked white crab meat
2 tbsp mayonnaise
1 Granny Smith apple, peeled and chopped
1 red chilli, seeded and chopped
1 lime, juice only

For the ciabattas

1 avocado
2 Tomatoes, diced
200g cooked brown crab meat
ciabatta bread, thinly sliced
Olive oil
1 lime

For the Thai dipping sauce

2 tbsp nam pla (Thai fish sauce)
1 lime, juice only
2 tbsp water
3 red bird's eye chillies, thinly sliced
1 garlic clove, crushed

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