ASIAN CRAB ROLL w/MANGO & GARLIC CHILI SAUCES

By BobD

Ingredients

• For the Asian crab rolls:
• 1/2 cup shredded napa cabbage
• 1/2 cup julienned bok choy
• 1/2 cup julienne carrots
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onions
• 4 ounces cooked crab meat or shrimp
• 1/4 teaspoon sesame oil
• 4 rice paper wrappers
• 20 mint leaves
• For the garlic chili dipping sauce:
• 2 teaspoons Garlic Chili Sauce
• 1/4 teaspoon sesame oil
• 1/4 teaspoon minced garlic
• 1 tablespoon minced green onion
• 2 teaspoons tamari soy sauce
• 2 tablespoons Thickened Vegetable Stock
• 1 teaspoon lemon juice
• For the mango dipping sauce:
• 1 cup chopped mango
• 1/2 cup rice wine vinegar
• 1 tablespoon garlic chili dipping sauce (above)
• 3 tablespoons apple juice
• 2 teaspoons cilantro

Details

Adapted from thedailymeal.com

Preparation

Step 1

For the Asian crab rolls:

In a mixing bowl, combine the cabbage, bok choy, carrots, ginger, garlic, green

onions, crab meat and sesame oil.

Soak the rice paper in a bowl of water, just until

softened.

To assemble, lay out the rice paper on a cutting board. Place two mint leaves in the

center of the paper. Place 1/4 cup of filling on top of the mint leaves. Fold

in the sides and roll up like a burrito.

Cut each spring roll in half on the diagonal. Serve with 1 tablespoon of each dipping sauce.

For the garlic chili dipping sauce:

Combine all ingredients in a mixing bowl and whisk to combine.

For the mango dipping sauce:

Combine the mango, vinegar, chili sauce, and apple juice in a blender and puree. Pour into a bowl for dipping and stir in the cilantro.