Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces. Fresh Spring Rolls w/ Spicy Garlicky Creamy Dip - Hot Thai Kitchen! Vietnamese spring rolls with peanut butter sauce (Gỏi cuốn). How to make Kani and Mango Fresh Spring Rolls.
You can cook Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you cook it.
Ingredients of Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces
- You need 12 of crabsticks/Kani separated into threads.
- You need 1 of cucumber peeled and sliced into thin strips.
- Prepare 1 of mango sliced into thin strips.
- Prepare 1 of carrot peeled and sliced into thin strips.
- You need 250 grams of vermicelli noodles cooked according to instructions.
- It’s 6 of lettuce leaves separated with the stem cut off.
- Prepare 6 tablespoons of mayonnaise (or Kewpie - Japanese mayonnaise).
- Prepare 1 handful of chopped coriander, thai basil and or mint leaves.
- It’s 6 sheets of rice paper.
- It’s 1 bowl of wide enough with warm water to dip the rice paper in.
- You need of Spicy Creamy Garlic Sauce.
- Prepare 2 cloves of garlic.
- Prepare 1/4 teaspoon of salt.
- It’s 1 of small green or red chili (remove seeds).
- You need 1/2 cup of mayonnaise.
- It’s 2 tablespoons of condensed milk.
- It’s of Peanut sauce.
- You need 1/2 cup of Hoisin sauce.
- You need to taste of Salt.
- You need 3 tablespoons of peanut butter.
- It’s of Chopped peanuts to sprinkle on top.
Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce. In Vietnamese, fresh spring rolls made with rice paper are called gỏi cuốn, translating to "salad rolls" (gỏi is means "salad" and cuốn means "to In this spring roll recipe, I tried to keep the ingredients to items that you can easily find. Feel free to add or replace ingredients based on what's available to you!
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces instructions
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..
This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is a fresh and healthy recipe, full of veggies, lean meat, and shrimp so you can chow down with Cambodians have a similar roll made of the same rice paper called nime chow-it's a meatless version dipped in a vinegar-based sauce instead of hoisin. 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. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Can you have Vietnamese Spring Rolls without peanut dipping sauce?
