Hi, I am Laura. Today, I will show you a way to make kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces Recipe
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have kani and mango fresh vietnamese spring roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Take 12 crabsticks/Kani separated into threads
- Prepare 1 cucumber peeled and sliced into thin strips
- Prepare 1 mango sliced into thin strips
- Make ready 1 carrot peeled and sliced into thin strips
- Take 250 grams vermicelli noodles cooked according to instructions
- Prepare 6 lettuce leaves separated with the stem cut off
- Take 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Get 1 handful chopped coriander, thai basil and or mint leaves
- Get 6 sheets rice paper
- Prepare 1 bowl wide enough with warm water to dip the rice paper in
- Prepare Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Take 1/4 teaspoon salt
- Make ready 1 small green or red chili (remove seeds)
- Take 1/2 cup mayonnaise
- Take 2 tablespoons condensed milk
- Get Peanut sauce
- Take 1/2 cup Hoisin sauce
- Get to taste Salt
- Take 3 tablespoons peanut butter
- Get Chopped peanuts to sprinkle on top
Steps to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- 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.
- 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.
- 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.
- 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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