Ingredients for the rolls

• Fresh crab meat and claws 300g

• Mango 1/2 each

• Papaya 1/4each

• Pomegranate 1/2 each

• Red chili 1 small one

• Shiso green leaf (or lettuce leaves)  8 leaves

• Spring onions 2 piece

• Fresh ginger (grated) 20 g

• Table salt 1 pinch

Ingredients for the dressing

• Sesame oil 2 tbsp.

• Black vinegar 1 tsp.

• Soya sauces 1 tsp.

• Chili sauces 1 tsp.

• Lime juice From 1/2 lime

Method

• Peel the fruits and cut out fine strips of papaya, mango and spring onions.

• Deseed the pomegranate.

• Deseed the red chili and cut also into fine strips/julienne.

• Make the dressing by mixing all the ingredients together in a bowl with a Wisk.

• Lay down on the work top (cling film on top first) some leaves of Shiso green or Lettuce.

• Arrange the cooked crabmeat, strips of fruits and spring onions in the middle of each leaf.

• Add some grated ginger and chili, a pinch of salt, and pour half a teaspoon of dressing in each parcel.

• Pour the rest of the dressing in a little bowl.

• Close and roll each leaf and serve with some pomegranate seeds and dressing.