Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces. You can use any veggies (like corn or bell pep. more Arrange strips of cucumber, mango, kani/crabsticks and carrots 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.

Season to taste with salt and pepper. Vietnamese "fresh" spring rolls with mung bean noodles, shrimp, herbs and veggies wrapped in rice paper. They are pretty easy to make, but I always find mine are a bit bland, and it becomes all about the dipping sauces instead. You can cook Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces using 21 ingredients and 4 steps. Here is how you achieve it.

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

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

But I always order these fresh spring rolls when given the chance. Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll.

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

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..

Repeat with remaining wrappers and ingredients. Kani Mango Salad quantity + Add to cart. Siomai quantity + Add to cart. Homemade fresh spring rolls (also called summer rolls) are super easy to make and require very little "cooking". It's more of like an assembly than anything.