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Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces

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We hope you got insight from reading it, now let’s go back to kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. You can have kani and mango fresh vietnamese spring roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
  1. Prepare 12 crabsticks/Kani separated into threads
  2. Provide 1 cucumber peeled and sliced into thin strips
  3. Use 1 mango sliced into thin strips
  4. Take 1 carrot peeled and sliced into thin strips
  5. Provide 250 grams vermicelli noodles cooked according to instructions
  6. Take 6 lettuce leaves separated with the stem cut off
  7. Take 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
  8. Provide 1 handful chopped coriander, thai basil and or mint leaves
  9. Provide 6 sheets rice paper
  10. You need 1 bowl wide enough with warm water to dip the rice paper in
  11. Take Spicy Creamy Garlic Sauce
  12. You need 2 cloves garlic
  13. Use 1/4 teaspoon salt
  14. Provide 1 small green or red chili (remove seeds)
  15. Prepare 1/2 cup mayonnaise
  16. Get 2 tablespoons condensed milk
  17. Get Peanut sauce
  18. Prepare 1/2 cup Hoisin sauce
  19. Take to taste Salt
  20. Take 3 tablespoons peanut butter
  21. Take Chopped peanuts to sprinkle on top
Steps to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
  1. Cook vermicelli noodles according to instructions. Set aside. Dip rice paper in a bowl of warm water for about 5 to 10 seconds to hydrate it. Place in a flat surface.
  2. Place lettuce in the middle of the rice paper and add vermicelli noodles on top. Arrange strips of cucumber, mango, kani/crabsticks, carrots and chopped coriander/mint leaves on top and add mayonnaise or you can put the crabsticks and mango outside the lettuce to make them "peek through" the wrap.
  3. Roll and tuck the rice paper like you would a burrito, making sure the tops and the sides are sealed perfectly. Wet a little with water if needed.
  4. For the spicy creamy garlic sauce, pound garlic and chili with salt into paste, mix in mayonnaise and add condensed milk to taste. Serve with freshly made spring rolls. For the peanut sauce, on low heat add hoisin sauce, peanut butter, and season with salt to taste. Mix well and simmer for about 2-3 minutes. Add chopped peanuts and pour on top of the spring rolls or serve as a dipping sauce.

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