Crab & Mango spring rolls Recipe

Crab & Mango spring rolls


  • 30 grams of thin rice vermicelli
  • 6 round pcs of rice papers
  • 3 iceberg lettuce leaves, halved lengthwise
  • 1 mango, peeled and thinly sliced
  • 6 crab sticks
  • bunch of spinach


  • 3 tablespoons of lemon juice
  • 3 tablespoons of rice vinegar
  • 1 clove of garlic, minced
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of red curry paste
  • 1 teaspoon of lemon grass paste
  • 2 tablespoons of cilantro

How to make Crab & Mango spring rolls

  1. Soak the vermicelli in hot water for couple of minutes. Drain and set aside.
  2. Sprinkle mango with lemon juice.
  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. Repeat with remaining sheets of rice paper.
  5. Transfer to a serving platter and cover with damp paper towels until ready to serve.
  6. To prepare sauce, blend all sauce ingredients together.
  7. Serve with thai style spicy sauce. 
Question from the Chef

“What's your favorite way to cook with mango?”

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