Thai Chili Mango Crab Wraps
The combination of sweet, savoury and spicy flavours will have your guests clamouring for superlatives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cloverleaf.ca.
Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Dish
- Plate
Ingredients
- 1 can (120 g) CLOVER LEAF CHUNK CRABMEAT, drained
- 1 cup (250 mL) diced, peeled mango
- 1/4 cup (50 mL) each finely chopped red pepper and red onion
- 1 tbsp (15 mL) Thai sweet chili sauce
- 2 tsp (10 mL) rice wine vinegar or lime juice
- 1 tsp (5 mL) toasted sesame oil
- 20 small, 6-inch (15 cm) rice paper wraps
- Boston or leaf lettuce leaves
- 1 cup (250 mL) bean sprouts
- 1/2 cup (125 mL) lightly packed cilantro leaves
- Thai sweet chili sauce for dipping
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