Crab-And-Perilla Summer Rolls Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1681
FAT
35%
CHOL
27%
SOD
64%

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Ingredients for 4 servings

1/2 cup water

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon sugar

1/2 teaspoon rice vinegar

1/4 teaspoon finely minced Thai chile

2 ounces thin rice noodles

1 avocado

2 large lettuce leaves (either green leaf or romaine is a good option)

8 rice paper roll sheets

8 large perilla leaves (or 16 small leaves)

1/2 pound lump crabmeat

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