Drain Hearts of Palm and mash with a fork until shredded.
I failed to take a photo of this particular step but.....it should resemble Crab/Kani meat, hence the title. If your palm hearts are firmer, you mayyyyy have to use a knife, too.
Sprouts brand salad cut have a great texture!
Crush up the nori with a large knife of the back of a spoon. It doesn't have to be a complete POWDER...but you want it really fine. Mix together with the palm hearts and let sit for a few minutes.
Add mayo, sriracha and all other seasonings that are for the Krab Salad. For those of you who like to enjoy a good glass or bottle of wine while you cook and are already halfway through...I'll break it down: ADD EVERYTHING ELSE INTO THE BOWL that is NOT listed under FOR THE SAUCE and is not lettuce, rice paper, or noodles....CHEERS TO YOU!
(No judgement comin' from this kitchen.)
Get ready to roll! Here's a tutorial on making summer rolls. I also found that laying the wraps on a moist kitchen towel instead of onto the cutting board helps, too!
Using the warm water, soak the rice paper for a minute and then transfer to your rolling surface. Add a layer of noodles, shredded lettuce, and then krab salad.
The ratios are really up to you, but you should have more noodle and lettuce than the salad or it will be a bit soggy and floppy. You should be able to make approximately 1 dozen rolls.
Repeat until you've made all the rolls.
Mix together the sauce ingredients. Use as a dipping sauce for the rolls (like, duh) and enjoy.
Wing It: If you are going oil-free, use an oil-free vegan mayo for the Krab, and Tahini for the dressing!
Serving Size 1