Kani and Mango Fresh Spring Rolls
Japanese and Vietnamese flavors come together in this refreshing roll.
Serves 3 to 4
1 cucumber, seeded and sliced into thin strips
12 crab sticks (kani), separated into threads
2 to 3 tablespoons Japanese mayonnaise, plus extra to serve
salt and pepper, to taste
6 (8-inch) pieces Vietnamese rice paper
6 leaves lettuce
1 mango, sliced into thin strips
1. Squeeze cucumber strips to remove excess water.
2. Combine cucumber, crab sticks, and mayonnaise in a bowl. Season to taste with salt and pepper.
3 Dip a piece of rice paper quickly in a big bowl of water to soften it. Lay the softened wrapper on a clean chopping board.
4.Place a lettuce leaf on the lower third portion of the rice paper. Place a spoonful of crab mixture on top of the lettuce leaf and top with 1 to 2 mango slices. Roll the rice paper tightly to secure the filling. Repeat to make a total of 6 rolls.
5. Arrange on a serving platter and serve with extra Japanese mayonnaise, if desired.