Mango Spring Rolls Recipe
Mango Spring Rolls are fresh, colourful and irresistibly delicious, combining juicy ripe mango with crisp carrots, cucumber, lettuce, avocado and fragrant herbs. Wrapped in delicate rice paper and served with a tangy mango dipping sauce, these vibrant rolls make an easy appetiser, light lunch, or refreshing party snack.
Equipment
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Wooden Spoon or Silicone Spatula:
- 1 Fine Mesh Strainer
- 1 Large Plate
- 1 Large Skillet
- 1 Baking Sheet
- 1 Baking Parchment
- 1 Sharp Knife
Ingredients
For The Mango Salsa
- 1½ large ripe mangoes
- 1½ large jalapeños
- ½ cup finely chopped red onion
- 1½ tablespoons fresh lime juice
- ⅓ cup fresh coriander leaves
For The Crab Cakes
- 1½ teaspoons seasoned lobster base
- 3 tablespoons fresh lime juice
- 3 tablespoons freshly chopped coriander
- 1½ large eggs - beaten
- ⅓ cup mayonnaise
- 1 tablespoon horseradish
- 2¼ teaspoons ground coriander
- ⅜ teaspoon salt
- ⅜ teaspoon cayenne pepper
- 1½ cups panko breadcrumbs
For The Crispy Coating
- 1½ pounds lump crabmeat
- 1½ cups panko breadcrumbs
- 6 tablespoons grapeseed or canola oil
Instructions
Step 1: Prepare The Mango Salsa
- Add the chopped mango, jalapeño, red onion, lime juice and fresh coriander to a medium mixing bowl.
- Gently stir until evenly combined.
- Avoid crushing the mango pieces.
- Cover and refrigerate while preparing the crab cakes.
Step 2: Prepare The Crabmeat
- Place the lump crabmeat in a fine mesh strainer.
- Rinse gently under cold water if needed and drain thoroughly.
- Check carefully for any remaining pieces of shell.
- Press gently to remove excess moisture.
Step 3: Make The Crab Cake Mixture
- Add the seasoned lobster base and lime juice to a large mixing bowl.
- Whisk until the lobster base dissolves.
- Add the coriander, beaten egg, mayonnaise, horseradish, ground coriander, salt and cayenne pepper.
- Stir until evenly combined.
- Add the panko breadcrumbs and crabmeat.
- Gently fold everything together without overmixing.
Step 4: Shape The Patties
- Line a baking sheet with baking parchment.
- Divide the mixture into approximately 12 smaller patties or 6 larger patties.
- Shape each patty gently and evenly.
- Place the Mango Crab Cakes on the prepared baking sheet.
- Refrigerate for 15–20 minutes if the mixture feels too soft.
Step 5: Coat The Crab Cakes
- Spread the remaining panko breadcrumbs over a large plate.
- Press each crab cake gently into the breadcrumbs.
- Turn and coat the other side.
- Shake off any loose breadcrumbs.
Step 6: Pan-Fry Until Golden
- Heat half of the oil in a large skillet over medium-high heat.
- Carefully add half of the crab cakes.
- Cook for approximately 3–4 minutes on the first side.
- Turn carefully and cook for another 3–4 minutes until golden and heated through.
- Transfer to a plate lined with kitchen paper.
- Repeat with the remaining oil and crab cakes.
Step 7: Serve The Mango Crab Cakes
- Arrange the warm Mango Crab Cakes on a serving platter.
- Spoon the chilled mango salsa over or alongside each cake.
- Garnish with fresh coriander and lime wedges if desired.
- Serve immediately while the coating is crisp and the centre remains tender.
Notes
- 🥭 Choose Ripe, Firm Mangoes: Use mangoes that are sweet and juicy but still firm enough to slice neatly without becoming mushy.
- 💧 Soak Rice Paper Briefly: Dip each wrapper in warm water for only 5–10 seconds, then remove it while it is still slightly firm.
- 🥬 Keep the Filling Balanced: Avoid overfilling the wrappers so your Mango Spring Rolls remain neat and easy to fold.
- 🌿 Use Fresh Ingredients: Fresh herbs, crisp vegetables, and ripe mango give the rolls their best flavour, colour, and texture.
- 🥢 Serve Immediately: For the freshest texture, enjoy the Mango Spring Rolls soon after assembling them with your favourite dipping sauce.