Crab & Champagne® Mango Summer Rolls with Hoisin Peanut Sauce

Ingredients:

  • 1 lime, in segments
  • 1 Champagne® mango, peeled, seeded and sliced thin
  • 1 cup hoisin sauce
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/3 cup yellow onion, minced fine
  • 1 tbs chili sauce
  • 1 tbs peanuts dry-roasted, chopped
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • 1/2 lb. bean sprouts
  • 16 basil leaves
  • 8 - 6-inch round rice paper
  • 1/2 lb. crab meat

Instructions:

In a large bowl, mix the lime, fish sauce, and sugar well, breaking up the lime segments. Add sprouts and basil. Check for salt and pepper. Soak rice paper one at a time in warm water to soften. Remove from water and dry on clean towel. Lay out rice paper and place a small mound of salad mixture at the end of the paper facing you. Do not go all the way to the edge. Top with some crab and mango. Fold in both sides of the paper and roll to the end to seal. Finish rolling the remaining sheets. Will hold for 2 hours in the refrigerator.

Make hoisin sauce by placing next 4 ingredients into a saucepan and bring to boil. Reduce heat and let simmer for 5 minutes.

Add a little water if too thick. Add chili sauce and set aside to cool. Transfer sauce to a serving bowl and garnish with chopped peanuts.

Slice rolls on the bias and serve on top of any extra salad mixture along with the sauce.

Golden State Culinary Institute created this recipe for the Champagne® mango. David Avalos headed the competition.

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