Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces.
Hey everyone, I hope you're having an incredible day today. Today, we're going 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'm gonna make it a bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we have to prepare a few components. 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.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- {Get of crabsticks/Kani separated into threads.
- {Prepare of cucumber peeled and sliced into thin strips.
- {Prepare of mango sliced into thin strips.
- {Take of carrot peeled and sliced into thin strips.
- {Take of vermicelli noodles cooked according to instructions.
- {Take of lettuce leaves separated with the stem cut off.
- {Make ready of mayonnaise (or Kewpie - Japanese mayonnaise).
- {Prepare of chopped coriander, thai basil and or mint leaves.
- {Get of rice paper.
- {Prepare of wide enough with warm water to dip the rice paper in.
- {Take of Spicy Creamy Garlic Sauce.
- {Prepare of garlic.
- {Get of salt.
- {Prepare of small green or red chili (remove seeds).
- {Prepare of mayonnaise.
- {Take of condensed milk.
- {Take of Peanut sauce.
- {Make ready of Hoisin sauce.
- {Take of Salt.
- {Prepare of peanut butter.
- {Take of 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..
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