Crab & Mango Spring Rolls with Wafu Sauce

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 10 servings


Wafu Sauce:


In bowl, mix together crab meat, lime zest and juice. Set aside.

Fill large shallow bowl with hot water; soak 1 sheet of rice paper until softened, about 3 minutes. Lay rice paper on damp tea towel. Place a few cilantro leaves along centre of rice paper, leaving border at each end; top with a small portion of the avocado, carrot, mango, cucumber, vermicelli and crab mixture. Fold bottom of rice paper over filling, then fold in sides and roll up rice paper tightly toward the top. Repeat with remaining ingredients.

Place rolls on baking sheet lined with damp tea towel; cover with separate damp tea towel to prevent rolls from drying out.

Wafu Sauce

In blender, combine mayonnaise, garlic, tahini, rice wine vinegar, ginger and chili paste. Serve with spring rolls.

Nutritional facts PER ROLL AND 1 TBSP SAUCE: about

  • Iron 1 mg
  • Fibre 3 g
  • Sodium 200 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 210
  • Total fat 13 g
  • Cholesterol 20 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g
Share X
Appetizers & Snacks

Crab & Mango Spring Rolls with Wafu Sauce