Crab & Mango spring rolls

Open Source Food
Crab & Mango spring rolls
13
130
35

Ingredients

  • 30 grams rice vermicelli (thin)
  • 6 rice paper (round pcs of)
  • 3 lettuce leaves (iceberg, halved lengthwise)
  • 1 mango (peeled and thinly sliced)
  • 6 crab sticks
  • 1 bunch spinach
  • 3 tablespoons lemon juice
  • 3 tablespoons rice vinegar
  • 1 clove garlic (minced)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon red curry paste
  • 1 teaspoon lemon grass (paste)
  • 2 tablespoons cilantro

Directions

  1. 1. Soak the vermicelli in hot water for couple of minutes. Drain and set aside.
  2. 2. Sprinkle mango with lemon juice.
  3. 3. Dip a sheet of rice paper in water, place half of lettuce leave, 1/6 of vermicelli, 1/6 of mango slices, 1 crab stick and some spinach leaves. Fold up the bottom and top border of the rice sheet, then fold sides to form a tight cylinder.
  4. 4. Repeat with remaining sheets of rice paper.
  5. 5. Transfer to a serving platter and cover with damp paper towels until ready to serve.
  6. 6. To prepare sauce, blend all sauce ingredients together.
  7. 7. Serve with thai style spicy sauce.
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NutritionView more

130Calories
Sodium8%DV200mg
Fat0%DV0g
Protein20%DV10g
Carbs8%DV23g
Fiber12%DV3g

PER SERVING *

Calories130Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat
Trans Fat
Cholesterol25mg8%
Sodium200mg8%
Potassium730mg21%
Protein10g20%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber3g12%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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