• 6 soft-shell crabs
• 2 tsp cornstarch
• 3/4 cup somen noodles, cooked
• 3/8 cup carrots, julienned
• 1/4 cup bamboo shoots, julienned
• 1/4 cup radish sprouts
• 1/4 cup red radish, julienned
• 2 tsp chopped cilantro
• 2 tsp miso paste
• 3 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp lime juice
• Salt and pepper, to taste
• 12 rice-paper wraps (available at Asian specialty markets)

For the vinaigrette:

• 2 plums
• 1 tsp low-sodium soy sauce
• 1 tsp rice wine vinegar
• 2 tsp sesame oil
• 1 tsp peanut oil
• 1 tsp sesame seeds
• Micro greens, as garnish

1. Coat the crabs lightly with cornstarch, season to taste, and deep fry quickly until brown and crispy. Drain on a paper towel, then cut each in half.

2. Place the vegetables and somen noodles in a bowl. Toss with cilantro, miso, rice vinegar, sesame oil, and lime juice. Season to taste.

3. Dip one rice-paper wrap in water until soft and place on a wet towel. In the middle of the wrap place one tablespoon of vegetable-and-noodle mix, 1/2 of one soft-shell crab, and another 1/2 tablespoon of the vegetable mix on top. Roll the wrap tightly and fold the ends in. Repeat to make 12 rolls.

4. Mix all the vinaigrette ingredients in a blender. Taste and adjust the seasonings.

5. Cut each roll in half. For each serving, place 4 pieces on a large plate garnished with a small bunch of micro greens and a drizzle of vinaigrette around the edge.