clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

California Fresh Crab & Avocado Summer Rolls with Creamy Miso Yogurt

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Makes 6
  • Category: Lunch
  • Cuisine: Californian


These easy summer rolls are packed with the fresh, fishy flavour of freshly picked white crab meat, creamy avocado and crunchy greens. Served with a creamy miso yogurt dip, they’re a super healthy, but also slightly indulgent lunchtime treat.



For the Summer Rolls

  • 1 Medium Avocado, sliced
  • 1 Baby Gem Lettuce, thinly shredded
  • 1/4 Unpeeled English Cucumber, cut into matchsticks
  • Small Handful Fresh Coriander, leaves picked
  • 50g (2 oz) Fresh Picked White Crab Meat
  • 6 Rice Paper Sheets

For the Creamy Miso Yogurt

  • 4 tbsp Natural Yogurt
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Red Miso Paste
  • Juice of 1/2 Lime


  1. First, make the miso yogurt dip by stirring together all the ingredients until combined. Set aside.
  2. Next, prepare the ingredients for your summer rolls. Make sure you have lots of clean workspace, a clean cutting board to build your rolls on, a clean plate to put the finished rolls on, and your prepared ingredients set out for easy access on another.
  3. In a large bowl of tap-hot water, gently soak a rice paper sheet until the lines have softened out, then carefully stretch the disk out on your clean cutting board, careful to smooth out any wrinkles and not to make any tears. This is delicate work, but I promise that practice will make perfect.
  4. About 1/3 up the bottom of your disk, lay a couple of cucumber matchsticks, slices of avocado, a little crab and coriander, and some lettuce.
  5. Fold the bottom of the rice paper sheet over the filling, sealing it with a little water, then fold over both sides, so you’ll have a loose roll at the bottom, with a triangle of rice paper at the top. Roll the triangle around the roll. Repeat until you’ve used up each of the rice paper sheets and your fillings; careful not to overfull them as they’ll split. Again, knowing how much to fill each roll with is another one of those practice makes perfect things.
  6. Serve the rolls as is, or to present them on a platter like I have if you’ve scaled the recipe up for sharing, slice them down the middle with a very sharp knife and serve cut side up to show the fillings.


If you don’t have or can’t find red miso paste, brown rice miso paste or white miso taste will also work well, but will add a slightly different flavour to your yogurt dip.