Recipes

Crab & Mango Spring Rolls

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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
Recipe Tags: Crab & Mango spring rolls