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Crab & Mango Rice Paper Rolls


(Makes approx. 15)
300g crab meat
100g bean sprouts
1 green chilli, finely chopped
½ red capsicum, julienned
1 bunch of chives, chopped into batons
2/3 carrot, julienned
1 mango (2 cheeks), julienned
1 avocado, sliced
Splash of sesame oil
1 tbsp mild chilli sauce
15 rice papers

Dipping Sauce
2 tsp caster sugar
2 tbsp white balsamic vinegar
2 tbsp fish sauce
1 tbsp water
Juice from ¼ lime
1 clove of garlic, finely chopped
½ tsp finely chopped green chilli
1 tbsp finely chopped carrot
1 tsp soy sauce



Prepare the dipping sauce first by combining all of the ingredients. Refrigerate allowing the flavours to develop.

Into a large mixing bowl, combine the bean sprouts, green chilli, red capsicum, chives, carrot, mango, avocado and 1 tsp of the dipping sauce, sesame oil, mild chilli sauce and soy sauce.

Lay out the moistened rice papers, then place on a piece of crab meat, mango, avocado and a bit of the salad mix, then roll up.



Crab & Mango Rice Paper Rolls