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Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 4) - Kani and mango fresh spring rolls

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Thursday

Kani and mango fresh spring rolls

Japanese and Vietnamese flavors come together in this refreshing roll. Kani and mangoes are wrapped in rice paper, making for a delicious snack or starter.

 

Kani and mango fresh spring rolls

Kani and mango fresh spring rolls

·         Serves 3 to 4

·         Prep Time 20 minutes

Ingredient

crab sticks (kani)

Crab sticks (kani)

·         1 cucumber, seeded and sliced into thin strips

·         12 crab sticks (kani), separated into threads

·          2 to 3 tablespoons Japanese mayonnaise, plus extra to serve

·         salt and pepper, to taste

·         6 (8-inch) pieces Vietnamese rice paper

·         6 leaves lettuce

·         1 mango, sliced into thin strips

Recipe

1.    Squeeze cucumber strips to remove excess water.

2.    Combine cucumber, crab sticks, and mayonnaise in a bowl. Season to taste with salt and pepper.

3.    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.

4.    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.

5.    Arrange on a serving platter and serve with  extra Japanese mayonnaise, if desired.

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