Hey everyone, it is Louise, welcome to my 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. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something which I’ve loved my entire life.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Get 12 crabsticks/Kani separated into threads
- Make ready 1 cucumber peeled and sliced into thin strips
- Prepare 1 mango sliced into thin strips
- Prepare 1 carrot peeled and sliced into thin strips
- Prepare 250 grams vermicelli noodles cooked according to instructions
- Get 6 lettuce leaves separated with the stem cut off
- Take 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Get 1 handful chopped coriander, thai basil and or mint leaves
- Take 6 sheets rice paper
- Make ready 1 bowl wide enough with warm water to dip the rice paper in
- Get Spicy Creamy Garlic Sauce
- Get 2 cloves garlic
- Prepare 1/4 teaspoon salt
- Prepare 1 small green or red chili (remove seeds)
- Prepare 1/2 cup mayonnaise
- Get 2 tablespoons condensed milk
- Make ready Peanut sauce
- Make ready 1/2 cup Hoisin sauce
- Get to taste Salt
- Make ready 3 tablespoons peanut butter
- Make ready 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 this up for this exceptional food kani and mango fresh vietnamese spring roll w/ 2 dipping sauces recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
