Fresh mango, crab and tomato spring rolls with chilli vinaigrette dipping sauce

Method

1. Lay the sheets of rice paper onto a work surface and brush with water or, alternatively, dip into water.

2. When softened and pliable, place a scattering of mint leaves over the bottom 2/3rds of each paper leaving a 2.5cm border of rice paper at the bottom.

3. Place a little grated carrot over the mint leaves; followed by some mango, sun dried tomato, bean sprouts, basil, spring onion, crabmeat and finally a further layer of fresh mint leaves.

4. Fold up the bottom 2.5cm border of rice paper and fold over the filling, and then fold in the right and left side edges of the paper. Continue folding until a tight cylinder is formed.

5. Mix all the ingredients together for the dipping sauce.

6. Just before serving, cut the spring rolls in half and serve with some deep-fried crispy rice vermicelli and the dipping sauce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

8 rice paper discs, each with a 20cm diameter
25g fresh mint leaves
1 carrot, grated
2 mangoes, peeled and thinly sliced
100g Sun-dried tomatoes, in olive oil
125g bean sprouts
15g basil leaves
4 Spring onions, cut into fine shreds
100g fresh white flaky crabmeat
deep fried vermicelli, to serve

For the chilli dipping sauce:

2 tbsp light Soy sauce
1 tbsp caster sugar
1 tbsp sushi vinegar
1 tsp Ginger, grated
1 garlic clove, crushed
1 red Thai chilli, finely sliced
2 tsp sweet chilli sauce
1 tbsp nam pla (Thai fish sauce)

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Special offers on wine
Competitions: great prizes up for grabs