Crab and Mango Summer Rolls

Crab and Mango Summer Rolls

For Rolls:

5 rice sheets
Warm water
3, 6 oz cans crab meat, drained
¼ chopped onion
2 stalks chopped green onion
2 basil leaves
1 chopped garlic clove
1 tbs mayo
1 tbs sour cream
A pinch of nutmeg
A pinch of chilli flakes
1/8 tsp fennel seeds
Salt and pepper to taste

Mix all of the ingredients except for the rice sheets and water. Cover the crab mixture and put it in the refrigerator.

Soak the rice sheets in warm water for about 25 seconds. Remove from water and put the crab stuffing inside. Fold up once; fold the edges in and roll up (just like a burrito!).

For Mango Salsa

1 large ripe mango, diced
½ red bell pepper, finely chopped
½ Tahitian vanilla bean seeds
4 cilantro sprigs chopped
1 tbs apple cider vinegar
3 tbs salad oil
Salt and pepper to taste

Mix all of the ingredients together and set aside. Use it for garnish.

For Mango Sauce

1 large ripe mango
¼ tsp fresh ginger
A pinch of cayenne
2 tsp agave syrup
½ cup half-half
Salt and White pepper to taste

Cut the mango in small pieces.
Peel and chop the ginger.
Mix all of the ingredients in the blender and strain for a fine sauce.
Use it to garnish.