Crab and Avocado Rice Paper Rolls

We catch lots of crab so I'm always looking for interesting ways to use them. This recipe was on TASTE.

• Ready In: 30 mins
• Yields: 8 rice paper rolls

Ingredients

• 1  tablespoon fish sauce
• 1  tablespoon  grated palm sugar
• 2  limes, juice of
• 1⁄2 cup  finely chopped  coriander
• 1  long red  chili, finely chopped
• 300  g fresh crabmeat
• 8  large rice paper sheets
• 1  small carrot, cut into thin matchsticks
• 1  large  ripe avocado, cut into thin wedges
• 4  green onions, thinly sliced on an angle
• 1  cup watercress leaf

Directions

1. Stir fish sauce, sugar, juice of 1 1/2 limes, 1 tbs coriander and half the chilli in a bowl until sugar dissolves. Set aside.
2. Toss crab with remaining lime, chilli and coriander. Season.
3. Fill a dish with warm water, then dip 1 rice paper in water for 30 seconds. Remove and pat dry with a towel.
4. Lay paper on a bench and place 2 tbs crab at end nearest you. Top with some carrot, avocado, onion and cress. Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls.
5. Halve and serve with sauce.