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

Steps Cook Recipes Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces using 21 ingredients and 4 steps

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

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

You can have Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you cook that.

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

  1. You need crabsticks/Kani separated into threads.
  2. It's cucumber peeled and sliced into thin strips.
  3. It's mango sliced into thin strips.
  4. Prepare carrot peeled and sliced into thin strips.
  5. It's vermicelli noodles cooked according to instructions.
  6. You need lettuce leaves separated with the stem cut off.
  7. Prepare mayonnaise (or Kewpie - Japanese mayonnaise).
  8. You need chopped coriander, thai basil and or mint leaves.
  9. You need rice paper.
  10. It's wide enough with warm water to dip the rice paper in.
  11. You need Spicy Creamy Garlic Sauce.
  12. You need garlic.
  13. Prepare salt.
  14. You need small green or red chili (remove seeds).
  15. Prepare mayonnaise.
  16. Prepare condensed milk.
  17. It's Peanut sauce.
  18. It's Hoisin sauce.
  19. It's Salt.
  20. Prepare peanut butter.
  21. Prepare Chopped peanuts to sprinkle on top.

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

  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..

Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces - Thank you and good luck