Japanese and Vietnamese flavors come together in this refreshing roll.
Kani and Mango Fresh Spring Rolls
Japanese and Vietnamese flavors come together in this refreshing roll.
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.
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