Crab & Mango Spring Rolls

Crab & Mango spring rolls

  • 30 grams of thin rice vermicelli
  • 6 round pcs of rice papers
  • 3 iceberg lettuce leaves, halved lengthwise
  • 1 mango, peeled and thinly sliced
  • 6 crab sticks
  • bunch of spinach
  • Sauce:
    • 3 tablespoons of lemon juice
    • 3 tablespoons of rice vinegar
    • 1 clove of garlic, minced
    • 1/2 teaspoon of sugar
    • 1/2 teaspoon of red curry paste
    • 1 teaspoon of lemon grass paste
    • 2 tablespoons of cilantro

Method –  Soak the vermicelli in hot water for couple of minutes. Drain and set aside. Sprinkle mango with lemon juice. Dip a sheet of rice paper in water, place half of lettuce leave, 1/6 of vermicelli, 1/6 of mango slices, 1 crab stick and some spinach leaves. Fold up the bottom and top border of the rice sheet, then fold sides to form a tight cylinder. Repeat with remaining sheets of rice paper. Transfer to a serving platter and cover with damp paper towels until ready to serve. To prepare sauce, blend all sauce ingredients together. Serve with thai style spicy sauce.



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