Usuba
Vietnamese Rolls with Crab and Mango
Fresh rice paper rolls with tender crab meat, sweet mango, and aromatic herbs. Crispy vegetables and spicy ginger balance the flavor, while hoisin sauce with mayonnaise completes the dish. The perfect appetizer for a summer table.
- Total
- 25 min
- Standard serving
- 222.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Peel the cucumber with a vegetable peeler and cut into thin slices. Stack the slices and cut into thin strips.
- 2
Step 2
Wash and finely chop the cilantro, mint, and Chinese cabbage. Peel the ginger and grate it on a fine grater.
- 3
Step 3
Cut the mango into thin strips like a cucumber. Shred the crab meat into fibers.
- 4
Step 4
Combine cucumber, herbs, cabbage, ginger and mango in a bowl. Add crab meat, hoisin sauce and juice of half a lime. Mix well.
- 5
Step 5
Place rice paper sheets in warm water for 1 minute until softened. Pat them dry with a paper towel.
- 6
Step 6
Take a soaked sheet of rice paper, arrange the filling on it (approximately 1.5 tablespoons). Cover the filling with the edges of the sheet.
- 7
Step 7
Cover the filling with the bottom edge of the sheet and carefully roll up the roll, tucking in the side edges.
- 8
Step 8
Mix hoisin sauce with mayonnaise. Add lime juice to taste. Sprinkle sesame seeds over the sauce and serve with rolls.
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