You are looking for inspiration recipes kani and mango fresh vietnamese spring roll w/ 2 dipping sauces that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious kani and mango fresh vietnamese spring roll w/ 2 dipping sauces should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of kani and mango fresh vietnamese spring roll w/ 2 dipping sauces, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare kani and mango fresh vietnamese spring roll w/ 2 dipping sauces good home, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings used in make

1. Prepare 12 crabsticks/Kani separated into threads
2. Take 1 cucumber peeled and sliced into thin strips
3. Prepare 1 mango sliced into thin strips
4. Take 1 carrot peeled and sliced into thin strips
5. Prepare 250 grams vermicelli noodles cooked according to instructions
6. Take 6 lettuce leaves separated with the stem cut off
7. Take 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
8. Prepare 1 handful chopped coriander, thai basil and or mint leaves
9. Take 6 sheets rice paper
10. Prepare 1 bowl wide enough with warm water to dip the rice paper in
11. Prepare Spicy Creamy Garlic Sauce
12. Take 2 cloves garlic
13. Prepare 1/4 teaspoon salt
14. Prepare 1 small green or red chili (remove seeds)
15. Prepare 1/2 cup mayonnaise
16. Prepare 2 tablespoons condensed milk
17. Use Peanut sauce
18. Take 1/2 cup Hoisin sauce
19. Take to taste Salt
20. Take 3 tablespoons peanut butter
21. Prepare Chopped peanuts to sprinkle on top

Kani Mango Roll with Peanut Sauce Recipe For the peanut sauce, on low heat add hoisin sauce, peanut butter, and season with salt to taste. Add chopped peanuts and pour on top of the spring rolls or serve as a dipping sauce. Heat until sugar is dissolved, then let cool completely. It keeps about a week in the fridge.

How to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:

1. 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.
2. 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.
3. 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.
4. 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.
5. Done and ready to serve!

Serve your homemade spring rolls with the sauce and enjoy! Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Water, Sugar, Salt Mixture Use a soup pot to start mixing in the ingredients.

me, the simple preparation of Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces above can help you prepare food that are interesting and delicious. great for family/friends Good luck!