Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin 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 cook it.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Prepare 12 crabsticks/Kani separated into threads
- Prepare 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
- Make ready 250 grams vermicelli noodles cooked according to instructions
- Prepare 6 lettuce leaves separated with the stem cut off
- Get 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Get 1 handful chopped coriander, thai basil and or mint leaves
- Take 6 sheets rice paper
- Prepare 1 bowl wide enough with warm water to dip the rice paper in
- Get Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Prepare 1/4 teaspoon salt
- Get 1 small green or red chili (remove seeds)
- Prepare 1/2 cup mayonnaise
- Take 2 tablespoons condensed milk
- Get Peanut sauce
- Prepare 1/2 cup Hoisin sauce
- Prepare to taste Salt
- Take 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.
So that is going to wrap it up with this exceptional food kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
