Crab & Mango Spring Rolls
- by: Gabrielle
- Rating:
- Category: Main Course
- Level: Easy
- Total Time: 0 hr 25 mins
1/4 CUP 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
1. Soak the vermicelli in hot water for
2. couple of minutes. Drain and set aside.
3. Sprinkle mango with lemon juice.
4. 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.
5. Repeat with remaining sheets of rice paper.
6. 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.
| Yield: | 2 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 15 mins | |
| Ready In: | 0 hr 15 mins | |
| Category: | Main Course | |
| Main Ingredient: | Seafood | |
| Cooking Method: | Slow Cook |
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| Recipe Tags: | Crab & Mango | spring rolls |
