Vietnamese Crab Mango Rolls

I just love eating Spring Rolls.  Most spring rolls are known to be deep fried. Yes...those deep fried spring rolls are my favourites too. But, this Vietnamese rolls is so refreshing and you can make it as a snack or appetiser. No frying needed.  It is not difficult to make, but it may take a little bit of your time.

Here is the recipe :-

Fillings
60gm rice vermiceli /suhoon (soaked in hot water till soft, drained well)
1 firm ripe mango (peel and cut lengthwise)
100 gm lettuce
8 or more rice papers
150gm - artificial crab meat (cut halve)
Mint leaves
4tbls sweet chilli sauce
4 Nori Sheets

Dip Sauce
1 lime
2 tblsp roasted cashew
Sweet chilli sauce

Soak one rice paper in a curve plate at a time, once it is soft take it out and lay it flat on your working top or plate, while working with the rolls soak new rice paper, make sure it is not soaked too long as it tend to get very soft and difficult to work with.
Layerd it with lettuce as base, top with a little rice vermicelli, crab meat, mint, and drizzle with sweet chilli sauce.  Fold both of the sides and wrap tightly.  Cut Nori to three quarter length and wrapped over the rolls.  It will stick immediately.  I would advice to make it before serving to prevent dryness.  You can keep in an air tight container separate by baking sheet and add the nori sheets only later on.

As for the dip sauce, squeeze one lime mix with sweet chilli sauce and scattered with some broken cashew nuts.  Just mix all together to get the paste and taste that you want.  Here is one that I made earlier.

Enjoy....and tell me what you think when you have tasted it !