Spring rolls get worldly

Dear SOS: The seafood caviar spring rolls at Matsuhisa are amazing. My husband and I enjoy them each year during our anniversary dinner there. I would love to surprise him and make them.

Michelle Horwitch

Los Angeles

Dear Michelle: This unusual recipe calls for ingredients from all over the world. Feuilles de brick are North African pastry leaves made from flour, water, salt and sunflower seed oil. They can be purchased at Nicole’s in South Pasadena and Surfas in Culver City. The 250-gram package contains 10 sheets. At Matsuhisa, the crabmeat is sprinkled with menegi, young shoots of the wakegi scallion. We substituted chives.

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Snow-crab rolls with caviar

Total time: 15 minutes

Serves: 4

2 sheets feuille de brick

8 ounces (1 1/2 cups) fresh cooked crabmeat in large pieces

2 tablespoons chopped chives

1 ounce (2 tablespoons) osetra caviar, divided

4 butter lettuce leaves

4 snow-crab claws for garnish

Chervil sprigs for garnish

1. Heat the broiler with the oven rack 6 inches from heat. Cut each sheet of feuille de brick in half to make 4 semicircles.

2. Divide the crabmeat into 4 equal portions and place the crabmeat in the middle of each feuille de brick. Top each with one-half tablespoon chives and one-half tablespoon caviar. Fold each side of the feuille de brick semicircles over the fillings, then roll up away from you.

3. Broil the rolls until crisp and slightly brown, about 40 seconds. Cut each roll in half.

4. To serve, place the lettuce leaves on a serving platter. Put 2 crab roll halves on top of each leaf and garnish with the crab claws and chervil sprigs. The rolls are eaten wrapped in the lettuce leaves.

Each serving: 115 calories;

15 grams protein; 6 grams carbohydrates; 0 fiber; 3 grams fat; 1 gram saturated fat; 108 mg. cholesterol; 295 mg. sodium.