Vietnamese Roll with Crab, Mango, and Ginger
Appetizers • Vietnamese
Description
© American Bistro
Ingredients
- Cilantro 2 stems
- Lime 1 piece
- Mint 2 stems
- Napa Cabbage 5 oz
- Grated Ginger Root 1 head
- Rice Paper 6 pieces
- Canned Crabs 5 oz
- Kung Pao Sauce 2 tablespoons
- Mango 5 oz
- Courgette 1 piece
Step-by-Step Guide
Step 1
Peel the cucumber and slice it into thin plates using a vegetable peeler. Stack the cucumber plates and cut them into thin strips.
Step 2
Finely chop the washed herbs and Napa cabbage. Grate the peeled ginger on a fine grater.
Step 3
Cut the mango flesh into thin strips, just like the cucumber. Shred the crab meat into fibers.
Step 4
For the filling, combine all ingredients, adding the crab, 2 tablespoons of hoisin sauce, and the juice from half a lime, and mix well.
Step 5
Prepare the rice paper – place the sheets in warm water for 1 minute. Then pat them dry with a napkin.
Step 6
Take a soaked rice paper sheet, place 1.5 tablespoons (40 grams) of filling on it, and fold the edges of the paper over the filling.
Step 7
Cover the filling with the bottom edge of the sheet and carefully roll the rolls.
Step 8
Prepare a hoisin sauce with mayonnaise. For flavor, you can squeeze a little lime juice into the sauce. Sprinkle the sauce with sesame seeds and serve with the rolls.
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