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
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.