Good morning here me will give you a recipe kani and mango fresh vietnamese spring roll w/ 2 dipping sauces which is interesting The way making it is very very easy. You just need to be careful to get results from kani and mango fresh vietnamese spring roll w/ 2 dipping sauces which has aroma and taste that can evoke our tastes.

So that the result of kani and mango fresh vietnamese spring roll w/ 2 dipping sauces, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare kani and mango fresh vietnamese spring roll w/ 2 dipping sauces the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required exist in make

1. Prepare 12 crabsticks/Kani separated into threads
2. Use 1 cucumber peeled and sliced into thin strips
3. Prepare 1 mango sliced into thin strips
4. Prepare 1 carrot peeled and sliced into thin strips
5. Prepare 250 grams vermicelli noodles cooked according to instructions
6. Prepare 6 lettuce leaves separated with the stem cut off
7. Prepare 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
8. Take 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. Prepare 2 cloves garlic
13. Take 1/4 teaspoon salt
14. Prepare 1 small green or red chili (remove seeds)
15. Prepare 1/2 cup mayonnaise
16. Take 2 tablespoons condensed milk
17. Prepare 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 delicious for family/friends Good luck!