Kani and Mango Fresh Spring Rolls

Japanese and Vietnamese flavors come together in this refreshing roll.

Japanese and Vietnamese flavors come together in this refreshing roll.

Kani and Mango Fresh Spring Rolls

Chino L. Cruz
Japanese and Vietnamese flavors come together in this refreshing roll.
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Asian, Japanese
Servings 3-4

Ingredients
  

Kani and Mango Fresh Spring Rolls

  • 1 Cucumber seeded and sliced into thin strips
  • 12 crab sticks (kani) separated into threads
  • 2-3 tablespoons Japanese mayonnaise
  • Salt to taste
  • 6 Vietnamese Rice Paper
  • 6 leaves Lettuce
  • 1 mango sliced into thin strips

Instructions
 

  • Squeeze cucumber strips to remove excess water.
  • Combine cucumber, crab sticks, and mayonnaise in a bowl. Season to taste with salt and pepper.
  • Dip a piece of rice paper quickly in a big bowl of water to soften it. Lay the softened wrapper on a clean chopping board.
  • Place a lettuce leaf on the lower third portion of the rice paper. Place a spoonful of crab mixture on top of the lettuce leaf and top with 1 to 2 mango slices. Roll the rice paper tightly to secure the filling. Repeat to make a total of 6 rolls.
  • Arrange on a serving platter and serve with extra Japanese mayonnaise, if desired.
Keyword Kani and Mango Fresh Spring Rolls, kani, kani stick, mango, spring roll, Spring roll recipe, fresh spring roll recipe
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