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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces estimated approx 15-20 minutes.

To begin with this particular recipe, we have to 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 that.

Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!

Ingredients and spices that need to be Get to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:

1. 12 crabsticks/Kani separated into threads
2. 1 cucumber peeled and sliced into thin strips
3. 1 mango sliced into thin strips
4. 1 carrot peeled and sliced into thin strips
5. 250 grams vermicelli noodles cooked according to instructions
6. 6 lettuce leaves separated with the stem cut off
7. 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
8. 1 handful chopped coriander, thai basil and or mint leaves
9. 6 sheets rice paper
10. 1 bowl wide enough with warm water to dip the rice paper in
11. Spicy Creamy Garlic Sauce
12. 2 cloves garlic
13. 1/4 teaspoon salt
14. 1 small green or red chili (remove seeds)
15. 1/2 cup mayonnaise
16. 2 tablespoons condensed milk
17. Peanut sauce
18. 1/2 cup Hoisin sauce
19. to taste Salt
20. 3 tablespoons peanut butter
21. Chopped peanuts to sprinkle on top

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

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.

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So that's going to wrap it up with this special food Recipe of Ultimate Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!