crayfish viet rolls

Crayfish & Mango Vietnamese Rolls Recipe

These delicious rice paper rolls are filled with tender crayfish, mango, ginger, and summer salad. Served with a tasty sweet chilli and lime dipping sauce, they’re the perfect pre-dinner treat or even for lunch!

8 portions
30 mins
Difficulty: Medium

Ingredients

150g cooked crayfish tails
8 sheets of rice paper wrappers, pre-soaked
5 mint leaves
5 sprigs coriander
4 basil leaves
Chives, chopped
1 mango, peeled and sliced
1 carrot, peeled and grated
1/4 cucumber, cut into matchsticks
1 small head of lettuce, shredded
4 tbsp roasted peanuts

Dipping Sauce
150g sweet chilli sauce
2 tsp cider vinegar
1/2 spring onion, chopped
Fresh coriander, chopped
1/2 lime, juiced

Method

  • Soak the rice paper for 1 minute in cold water the remove and lay on a piece of clingfilm
  • Along the centre of the rice paper, place the crayfish, the add the spring onion, ginger, and mango
  • Layer on the lettuce, mint, basil, chopped peanuts, coriander, and the cucumber
  • Form a little roll by folding in the edges and tightly rolling, using the clingfilm to help you
  • Continue this process until all the crayfish is used
  • Mix together all the sweet chilli and lime dipping sauce ingredients and serve
Crayfish Tails

Big Prawn Products

Big & Juicy Crayfish Tails
Our Crayfish tails are packed in a modified air atmosphere. Our plump and succulent Crayfish are wild creel caught in China.

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