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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few components. 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.

Ingredients

The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:

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

Instructions

Instructions 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.

As simple as that Recipe of Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces

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