Mia Amo Crab Spring Rolls With Mango-Chile Dipping Sauce

Mia Amo Crab Spring Rolls With Mango-Chile Dipping Sauce

1 cup Mango-Chile Dipping Sauce (recipe follows)

2 tsp. Asian sesame oil
1-1/2 Tbsp. matchstick-sized pieces snow peas
1-1/2 Tbsp. matchstick-sized pieces red bell pepper
1/3 cup matchstick-sized pieces carrot, divided
8 oz. crab meat, drained and picked over to remove shells and cartilage
4 pieces edible dried rice paper (spring roll skins), each about 8-1/2 inches
4 tsp. minced fresh mint
4 Tbsp. daikon sprouts
4 tsp. Sriracha hot chile sauce

For Mango-Chile Dipping Sauce:
1 cup mango puree
2 Tbsp. rice vinegar
1 Tbsp. tamari sauce
1 Tbsp. minced green onion (scallion)
1 Tbsp. fresh cilantro, chopped
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic
1/2 tsp. Sriracha hot chile sauce
In a small skillet, heat the sesame oil over medium heat until hot but not

Add the snow peas, red bell pepper, and 1-1/2 tablespoons of the carrot.
Cook, stirring and tossing, until crisp-tender, 1 to 2 minutes. Scrape the
mixture into a large bowl and set aside to cool. Add the crab to the cooled
vegetable mixture, tossing gently to mix. In a shallow bowl, working with 1
at a time, soak the rice paper in hot tap water just until soft and pliable,
about 45 seconds. Carefully remove it from the water, shaking off any
excess, and lay it on a flat work surface. Spoon one-fourth of the crab
mixture down the center and sprinkle with 1 teaspoon of the mint. Fold in
the top and bottom edges of the paper to enclose the filling, then roll to
form a tight cylinder. Place it seam-side down. Repeat with remaining rice
paper and filling. (The rolls can be kept at cool room temperature for up to
1 hour when covered with a damp paper towel. If longer, refrigerate.)

Cut each spring roll in half diagonally and arrange it on a plate. Top each
roll with 1 tablespoon each of sprouts and additional carrot. Drizzle the
chile sauce over the plate for garnish.

Serve at once with 1/4 cup of the dipping sauce on the side.