Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!
- 12 crabsticks/Kani separated into threads
- 1 cucumber peeled and sliced into thin strips
- 1 mango sliced into thin strips
- 1 carrot peeled and sliced into thin strips
- 250 grams vermicelli noodles cooked according to instructions
- 6 lettuce leaves separated with the stem cut off
- 6 tablespoons mayonnaise (or Kewpie – Japanese mayonnaise)
- 6 sheets rice paper
- 1 bowl wide enough with warm water to dip the rice paper in
- Spicy Creamy Garlic Sauce
- 2 cloves garlic
- 1/4 teaspoon salt
- 1 small green or red chili (remove seeds)
- 1/2 cup mayonnaise
- 2 tablespoons condensed milk
- Peanut sauce
- 1/2 cup Hoisin sauce
- to taste Salt
- 3 tablespoons peanut butter
- Chopped peanuts to sprinkle on top
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 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.
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.
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