Ingredients

1 (2-inch-long) piece daikon radish

1 medium carrot

2 tablespoons fresh lime juice

1/4 teaspoon Asian sesame oil

1 (2-inch-long) piece seedless cucumber

1/2 fresh jalapeño, stemmed and seeded

1/2 ripe medium avocado, pitted and peeled

1 tablespoon rice vinegar (not seasoned)

1/3 cup mayonnaise

1 ounce tobiko (flying-fish roe)

1/4 cup bottled yuzu juice

2 teaspoons soy sauce

1 teaspoon Asian chile oil, or to taste

8 (8-inch) round rice-paper wrappers

1 pound crabmeat (from about 3 Alaskan king crab legs), picked over and coarsely flaked

1 scallion, thinly sliced diagonally

8 cilantro sprigs plus 16 leaves

Description

At The Citymeals-on-Wheels Event, Our Food Editors Were Astonished By The Variety Of Flavors Layered In These Summer Rolls. Within The Confines...

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