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
·
Serves 3 to 4
·
Prep Time 20 minutes
Ingredient
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.
