Crab Spring Rolls with Red Curry Dipping Sauce (Oceania)

¾ cup premium lump crab meat

3 tablespoons minced corn kernels

2 tablespoons minced roasted red bell pepper

1 tablespoon toasted sesame oil

1 tablespoon fresh ginger juice

1 tablespoon rice wine vinegar

1 cup rice noodles, softened

4 rice paper rounds

4 butter lettuce leaves

½ cup 4-inch English cucumber batons

½ cup 4-inch carrot batons

½ cup 4-inch daikon batons

½ cup thinly shredded red cabbage

¼ cup cilantro leaves

1 cup unsweetened coconut milk

2 tablespoons creamy peanut butter

1 tablespoon red curry paste

½ tablespoon rice wine vinegar

¼ teaspoon sriracha

In a medium bowl, combine the crab, corn and bell pepper and mix well. Add the sesame oil, ginger juice and vinegar and toss gently to combine. Add the rice noodles and stir to coat. Reserve.

Soak a rice paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-fourth of the crab filling. Add one-fourth of the cucumber, carrot, daikon, cabbage and cilantro. Fold the rice paper into a roll around the filling like a burrito. Repeat to make 4 rolls.

In a blender, combine all ingredients and puree until smooth. Transfer to a bowl for dipping.