Name: Alaskan King Crab Summer Rolls
Cook time: 45 min
Total time: 45 min
Yield: Makes 8 (first course or snack) servings
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

At the Citymeals-on-Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.

Cooks' note:

Some bottles of yuzu juice contain salt. If so, use less soy sauce (to taste).

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