Place the crab meat, mayo, lemongrass purée, fish sauce, honey, sesame oil, and chilis in a bowl. Stir to combine and chill until ready to use.
2 (120g, 4oz) cans crab meat, 2-3 red chilis, 2 tbsp mayo, 1 tbsp lemongrass pureé, 1½ tbsp fish sauce, 2 tsp honey
Place the rice vermicelli in a bowl. Pour a kettles’ worth of recently boiled water over top. Set aside to soak for 10 minutes. Drain the noodles and toss with the sesame oil. Set aside.
100g (3.5oz) uncooked rice vermicelli, 1 tsp sesame oil
Bring a small pot of water to a boil. Reduce to a simmer and add the green beans. Cook for 2 minutes before plunging the beans into an ice bath. Let sit for 2 minutes more before draining and setting aside.
200g (7oz) green beans
Using a vegetable peeler, peel the cucumbers into ribbons. Peel until your reach the seeds in the middle of the cucumber, then flip it over and repeat on the opposite side. Julienne the remaining portioons of the cucumbers.
6 mini cucumbers
Fill a wide shallow vessel with water, I used a pie plate for this. Dunk a piece of rice paper in the water and soak it until slightly softened. Place the rice paper on a cutting board and arrange the basil leaves in the center. Place the cucumber ribbons on top of the basil and add a small pile of rice vermicelli on the end closest to you. Top the noodles with the crab salad and place some of the julienned cucumber and a few green beans alongside it.
8 rice paper sheets, ¼ cup basil leaves
Grab the sides of the rice paper and fold them towards the center. Take the end of the rice paper that is closest to you and fold it over the fillings. Continue to roll away from yourself until the roll seals. Transfer the fresh rolls to a platter and serve with sweet chili sauce on the side for dipping.
Sweet chili sauce
