Crayfish tail rice paper rolls with green mango salad Recipe

A cold spring roll filled with crayfish tail, lettuce and a green mango salad.

  • Preparation
    10mins
  • Cooking time
    0mn
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.1/5
Ingredients
Pour people
  • For the filling
  • Lettuce(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Fine rice noodle(s) : 30 g
  • Banana shallot(s) : 1 whole
  • Chopped peanuts : 20 g
  • Cucumber(s) : 0.5 whole
  • Green mangos : 1 whole
  • Chive(s) : 0.5 bunch
  • Soya beansprout(s) : 50 g
  • Crayfish tail(s) : 18 whole
  • Rice paper sheet(s) : 6 whole
  • For the vinaigrette
  • Lime juice : 10 ml
  • Palm sugar : 10 g
  • Peanut oil : 10 ml
  • Fish sauce : 10 ml
Method
  • 1. FOR THE FILLING AND THE DRESSING

    Peel the shallot and cut into matchstick size slices. Do the same with the cucumber, chives and mango. Shred the lettuce. De-seed and finely chop the chilli.

    Cook the noodles in boiling water for 1 minute and then refresh in cold water, drain and dry any excess water off them.

    Pick the mint leaves and roughly chop.

    Make a dressing by whisking together the lime juice, fish sauce, palm sugar and peanut oil. Dress the vegetables and leave to marinate.

  • 2. TO ASSEMBLE

    Dip the rice paper rolls in warm water and pat dry. Place a small amount of the salad in the middle, top with a few crayfish tails, some rice noodles, a little fresh mint and chopped peanuts. Fold the ends in, then fold it over towards the top, brush the top with a little water and roll over to seal the roll.

    Serve the rolls with any leftover salad.

Chef's tip

«You can replace the crayfish tails with prawns or fresh crab.»

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