Hi, I’m Clara. Today, we’re going to prepare kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. 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 well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something that I’ve loved my whole life.
To get started with this recipe, we must 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 can achieve it.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Prepare 12 crabsticks/Kani separated into threads
- Make ready 1 cucumber peeled and sliced into thin strips
- Make ready 1 mango sliced into thin strips
- Get 1 carrot peeled and sliced into thin strips
- Get 250 grams vermicelli noodles cooked according to instructions
- Make ready 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
- Get 1 bowl wide enough with warm water to dip the rice paper in
- Take Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Get 1/4 teaspoon salt
- Take 1 small green or red chili (remove seeds)
- Make ready 1/2 cup mayonnaise
- Take 2 tablespoons condensed milk
- Take Peanut sauce
- Prepare 1/2 cup Hoisin sauce
- Take to taste Salt
- Make ready 3 tablespoons peanut butter
- Get 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.
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