Vietnamese roll with crab, mango and ginger

3 servings

25 minutes

Vietnamese roll with crab, mango, and ginger is a true celebration of flavors, combining the freshness of seafood, the sweetness of exotic fruit, and a spicy note of aromatic root. Vietnamese cuisine is famous for its light and fragrant dishes, and this roll is no exception. Historically, such dishes emerged as street food, allowing for quick satisfaction while preserving the benefits of fresh ingredients. Crispy Chinese cabbage and cucumber create a refreshing texture, while tender crab meat harmoniously blends with mango to highlight its soft sweetness. Hoisin sauce and lime add expressiveness to the dish, making it an ideal option for a light dinner or festive treat. These rolls are served chilled to allow each flavor to fully unfold, providing gourmets with unforgettable experiences.

Energy value per serving

• Calories: 113.8
• Proteins: 13g
• Fats: 1.1g
• Carbohydrates: 12.1g

Ingredients

• Fresh cilantro (coriander): 2 stem
• Lime: 1 pc
• Mint: 2 stem
• Chinese cabbage: 130 g
• Ginger root: 1 head
• Rice paper: 6 pc
• Canned crabs: 180 g
• Hoisin sauce: 2 tbsp
• Mango: 100 g
• Cucumbers: 1 pc

Cooking steps

1. Peel the cucumber and slice it into thin plates with a vegetable peeler. Stack the cucumber plates and cut them into thin strips.

   Required ingredients:

   • Cucumbers: 1 piece

2. Chop the washed greens and Chinese cabbage finely. Grate the peeled ginger on a fine grater.

   Required ingredients:

   • Fresh cilantro (coriander): 2 stems
   • Chinese cabbage: 130 g
   • Ginger root: 1 head

3. Also, like a cucumber, cut the flesh of the mango into thin strips. Shred the crab meat into fibers.

   Required ingredients:

   • Mango: 100 g
   • Canned crabs: 180 g

4. For the filling, combine all ingredients, adding crab, 2 tablespoons of hoisin sauce, and juice from 0.5 lime, and mix.

   Required ingredients:

   • Canned crabs: 180 g
   • Hoisin sauce: 2 tablespoons
   • Lime: 1 piece

5. Prepare the rice paper - place the leaves in warm water for 1 minute. Then pat them dry with a napkin.

   Required ingredients:

   • Rice paper: 6 pieces

6. Take a soaked rice paper sheet, place 1.5 tablespoons (40 grams) of filling, and cover with the edges of the paper.

   Required ingredients:

   • Canned crabs: 180 g

7. Cover the filling with the bottom edge of the sheet and carefully roll the rolls.

8. Prepare hoisin sauce with mayonnaise. For flavor, you can squeeze some lime juice into the sauce. Sprinkle sesame on the sauce and serve with pancakes.

   Required ingredients:

   • Hoisin sauce: 2 tablespoons
   • Lime: 1 piece