Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Prepare 12 crabsticks/Kani separated into threads
- Get 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
- Take 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)
- Take 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
- Prepare Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Make ready 1/4 teaspoon salt
- Make ready 1 small green or red chili (remove seeds)
- Take 1/2 cup mayonnaise
- Make ready 2 tablespoons condensed milk
- Get Peanut sauce
- Take 1/2 cup Hoisin sauce
- Make ready to taste Salt
- Make ready 3 tablespoons peanut butter
- Take Chopped peanuts to sprinkle on top
Steps 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 for this special food kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
