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.
1
Peel the cucumber and slice it into thin plates with a vegetable peeler. Stack the cucumber plates and cut them into thin strips.
- Cucumbers: 1 piece
2
Chop the washed greens and Chinese cabbage finely. Grate the peeled ginger on a fine grater.
- Fresh cilantro (coriander): 2 stems
- Napa 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.
- Mango: 100 g
- Canned crab meat: 180 g
4
For the filling, combine all ingredients, adding crab, 2 tablespoons of hoisin sauce, and juice from 0.5 lime, and mix.
- Canned crab meat: 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.
- 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.
- Canned crab meat: 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.
- Hoisin sauce: 2 tablespoons
- Lime: 1 piece
