Hi, I’m Jane. Today, I will show you a way to prepare kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look 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 popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kani and mango fresh vietnamese spring roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Make ready 12 crabsticks/Kani separated into threads
- Prepare 1 cucumber peeled and sliced into thin strips
- Make ready 1 mango sliced into thin strips
- Take 1 carrot peeled and sliced into thin strips
- Make ready 250 grams vermicelli noodles cooked according to instructions
- Prepare 6 lettuce leaves separated with the stem cut off
- Prepare 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Get 1 handful chopped coriander, thai basil and or mint leaves
- Make ready 6 sheets rice paper
- Take 1 bowl wide enough with warm water to dip the rice paper in
- Get Spicy Creamy Garlic Sauce
- Make ready 2 cloves garlic
- Make ready 1/4 teaspoon salt
- Make ready 1 small green or red chili (remove seeds)
- Take 1/2 cup mayonnaise
- Get 2 tablespoons condensed milk
- Take Peanut sauce
- Make ready 1/2 cup Hoisin sauce
- Take to taste Salt
- Prepare 3 tablespoons peanut butter
- Take Chopped peanuts to sprinkle on top
Instructions 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.
So that’s going to wrap it up with this distinctive dish kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
