Recipes Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces

Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces - Recettes simples pour la maison. Try it, it easy to follow and you enjoy eating it!!!! Try this quick and easy healthy spring roll and dip it with yummy peanut sauce. It is great for summetime appetizer. #cooking #recipe #yummy #foodie. 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.

With fresh vegetables wrapped in rice paper, these Vietnamese spring rolls are a refreshing appetizer for an Asian-inspired meal. Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce.

Vous pouvez faire cuire Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces avec 21 épices et 4 étapes. Voir le guide suivant!

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

In our family (and yes, we're Vietnamese), we. How to make Kani and Mango Fresh Spring Rolls. Squeeze cucumber strips to remove excess water. Combine cucumber, crab sticks, and mayonnaise in a Dip a piece of rice paper quickly in a big bowl of water to soften it.

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..

Lay the softened wrapper on a clean chopping board. Place a lettuce leaf on the. Vietnamese Spring Roll Ingredients These Mango Avocado Spring Rolls are filled with a rainbow of fresh and delicious ingredients, and served with the most irresistible peanut dipping sauce. Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for. Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal.