Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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FRESH SPRING ROLLS (Easy Recipe) with Thai Peanut Dipping Sauce. Vietnamese spring rolls with peanut butter sauce (Gỏi cuốn). How to make Kani and Mango Fresh Spring Rolls. Squeeze cucumber strips to remove excess water.
To begin with this particular recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Get 12 crabsticks/Kani separated into threads
- Get 1 cucumber peeled and sliced into thin strips
- Take 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
- Make ready 6 lettuce leaves separated with the stem cut off
- Make ready 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Get 1 handful chopped coriander, thai basil and or mint leaves
- Prepare 6 sheets rice paper
- Take 1 bowl wide enough with warm water to dip the rice paper in
- Prepare Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Make ready 1/4 teaspoon salt
- Get 1 small green or red chili (remove seeds)
- Make ready 1/2 cup mayonnaise
- Take 2 tablespoons condensed milk
- Prepare Peanut sauce
- Take 1/2 cup Hoisin sauce
- Make ready to taste Salt
- Make ready 3 tablespoons peanut butter
- Prepare Chopped peanuts to sprinkle on top
Making Vietnamese-style spring rolls is easy once you know how to roll the rice papers. In Vietnamese, fresh spring rolls made with rice paper are called gỏi cuốn, translating to "salad rolls" (gỏi is means "salad" and cuốn means "to In this spring roll recipe, I tried to keep the ingredients to items that you can easily find. Feel free to add or replace ingredients based on what's available to you! The sauces you can definitely make.
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.
Feel free to add or replace ingredients based on what's available to you! The sauces you can definitely make. Vietnamese Spring Roll Ingredients These Mango Avocado Spring Rolls are filled with a rainbow of fresh and delicious ingredients, and served with the most irresistible peanut dipping sauce. Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for. Can you have Vietnamese Spring Rolls without peanut dipping sauce?
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