Crab and Mango Summer Rolls
These rolls can be made several hours in advance and stored at room temperature in an airtight container lined with dampened cheesecloth. Do not refrigerate, or the rice paper will toughen.
- 1 pound king crab legs or 8 ounces lump crabmeat, picked over
- 1 ripe large large ripe mango, (about 14 ounces), pitted and peeled
- 10 leaves Boston lettuce
- 3 scallions
- 1 teaspoon coarse salt
- 2 ounces rice vermicelli
- 1 package 8 1/2-inch rice-paper sheets
- 1 cup tightly packed fresh fresh cilantro leaves
- 1 cup tightly packed fresh fresh mint leaves
- Citrus Dipping Sauce
Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
Cut mango flesh into strips 1/2 inch by 2 1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into very thin strips.
Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until tender, 2 to 3 minutes. Drain, and rinse in cold water.
Transfer rice paper to a plastic bag. Place two paper towels, one on top of the other, on a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with two more damp paper towels. Removing one sheet or rice paper at a time, repeat until you have ten layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet with plastic wrap.
Across the bottom third of one sheet of rice paper place two pieces of lettuce; four cilantro leaves; four mint leaves; one piece of crab (if using lump crabmeat, 2 tablespoons); two pieces of mango, end to end; and 1/4 cup vermicelli. Cover with four strips of scallion, four cilantro leaves, and four mint leaves. Roll rice paper into a cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making ten rolls. To serve, trim ends with a sharp knife and cut the roll into four pieces. Serve dipping sauce on the side.