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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites. For mine, I am going to make it a little 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 popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something that I’ve loved my whole life. They’re fine and they look fantastic.

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