Weekday Cooking – Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 4) – Kani and mango fresh spring rolls

Thursday

Kani and mango fresh spring rolls

Japanese and Vietnamese flavors come together in this
refreshing roll. Kani and mangoes are wrapped in rice paper, making for a
delicious snack or starter.

Kani
and mango fresh spring rolls

·        
Serves 3 to 4

·        
Prep Time 20 minutes

Ingredient

Crab
sticks (kani)

·        
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

Recipe

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.