Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something which I’ve loved my whole life.
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
To begin with this particular recipe, we have to prepare a few ingredients. You can have kani and mango fresh vietnamese spring roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Make ready 12 crabsticks/Kani separated into threads
- Get 1 cucumber peeled and sliced into thin strips
- Make ready 1 mango sliced into thin strips
- Get 1 carrot peeled and sliced into thin strips
- Get 250 grams vermicelli noodles cooked according to instructions
- Make ready 6 lettuce leaves separated with the stem cut off
- Make ready 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Prepare 1 handful chopped coriander, thai basil and or mint leaves
- Prepare 6 sheets rice paper
- Make ready 1 bowl wide enough with warm water to dip the rice paper in
- Prepare Spicy Creamy Garlic Sauce
- Prepare 2 cloves garlic
- Take 1/4 teaspoon salt
- Take 1 small green or red chili (remove seeds)
- Get 1/2 cup mayonnaise
- Take 2 tablespoons condensed milk
- Prepare Peanut sauce
- Get 1/2 cup Hoisin sauce
- Get to taste Salt
- Prepare 3 tablespoons peanut butter
- Take Chopped peanuts to sprinkle on top
Lay the softened wrapper on a clean chopping board. Place a lettuce leaf on the. Vietnamese Spring Rolls is a traditional Vietnamese appetizer dish consisted of shrimp, pork, rice vermicelli, vegetable, herb and fruits, all wrapped in a thin rice paper with a leek stem peek through as decoration. It is a cool dish that made and serve fresh at room temperature.
Steps to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Cook vermicelli noodles according to instructions. Set aside. Dip rice paper in a bowl of warm water for about 5 to 10 seconds to hydrate it. Place in a flat surface.
- Place lettuce in the middle of the rice paper and add vermicelli noodles on top. Arrange strips of cucumber, mango, kani/crabsticks, carrots and chopped coriander/mint leaves on top and add mayonnaise or you can put the crabsticks and mango outside the lettuce to make them "peek through" the wrap.
- Roll and tuck the rice paper like you would a burrito, making sure the tops and the sides are sealed perfectly. Wet a little with water if needed.
- For the spicy creamy garlic sauce, pound garlic and chili with salt into paste, mix in mayonnaise and add condensed milk to taste. Serve with freshly made spring rolls. For the peanut sauce, on low heat add hoisin sauce, peanut butter, and season with salt to taste. Mix well and simmer for about 2-3 minutes. Add chopped peanuts and pour on top of the spring rolls or serve as a dipping sauce.
Watch how to make fresh spring rolls in this short recipe video! Making Vietnamese-style spring rolls is easy once you know how to roll the rice papers. Like the spring rolls, these dipping sauces are highly customizable according to taste and restaurants will often have their own signature sauce. I've included two popular dipping sauces here: fish sauce-based sauce and a hoisin peanut sauce. This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is a fresh and healthy recipe, full of veggies, lean meat The Chinese have a version with duck and cucumber with a hoisin based dipping sauce.
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