Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, kani and mango fresh vietnamese spring roll w/ 2 dipping sauces. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fresh Spring Rolls w/ Spicy Garlicky Creamy Dip - Hot Thai Kitchen! Vietnamese spring rolls with peanut butter sauce (Gỏi cuốn). FRESH SPRING ROLLS (Easy Recipe) with Thai Peanut Dipping Sauce. Vietnamese spring rolls with peanut butter sauce (Gỏi cuốn).
Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. 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 that.
The ingredients needed to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- Make ready 12 crabsticks/Kani separated into threads
- Make ready 1 cucumber peeled and sliced into thin strips
- Take 1 mango sliced into thin strips
- Get 1 carrot peeled and sliced into thin strips
- Make ready 250 grams vermicelli noodles cooked according to instructions
- Take 6 lettuce leaves separated with the stem cut off
- Take 6 tablespoons mayonnaise (or Kewpie - Japanese mayonnaise)
- Make ready 1 handful chopped coriander, thai basil and or mint leaves
- Take 6 sheets rice paper
- Make ready 1 bowl wide enough with warm water to dip the rice paper in
- Prepare Spicy Creamy Garlic Sauce
- Make ready 2 cloves garlic
- Take 1/4 teaspoon salt
- Prepare 1 small green or red chili (remove seeds)
- Take 1/2 cup mayonnaise
- Prepare 2 tablespoons condensed milk
- Get Peanut sauce
- Take 1/2 cup Hoisin sauce
- Prepare to taste Salt
- Make ready 3 tablespoons peanut butter
- Take Chopped peanuts to sprinkle on top
Place a lettuce leaf on the lower third portion. Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce.
Steps to make Kani and Mango Fresh Vietnamese Spring Roll w/ 2 dipping sauces:
- 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.
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! 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.
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