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Asian Crab Roll with Mango and Garlic Chile Dipping Sauces Recipe


Asian Crab Roll

A healthy appetizer with lots of flavor from Executive Chef Chad Luethje of Miraval Resort & Spa.


For the Asian crab rolls:

  • ½ cup shredded napa cabbage
  • ½ cup julienned bok choy
  • ½ cup julienne carrots
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons green onions
  • 4 ounces cooked crab meat or shrimp
  • ¼ teaspoon sesame oil
  • 4 rice paper wrappers
  • 20 mint leaves

For the garlic chili dipping sauce:

For the mango dipping sauce:

  • 1 cup chopped mango
  • ½ cup rice wine vinegar
  • 1 tablespoon garlic chili dipping sauce (above)
  • 3 tablespoons apple juice
  • 2 teaspoons cilantro


For the Asian crab rolls:

In a mixing bowl, combine the cabbage, bok choy, carrots, ginger, garlic, green

onions, crab meat and sesame oil.

Soak the rice paper in a bowl of water, just until


To assemble, lay out the rice paper on a cutting board. Place two mint leaves in the

center of the paper. Place 1/4 cup of filling on top of the mint leaves. Fold

in the sides and roll up like a burrito.

Cut each spring roll in half on the diagonal. Serve with 1 tablespoon of each dipping sauce.

For the garlic chili dipping sauce:

Combine all ingredients in a mixing bowl and whisk to combine.

For the mango dipping sauce:

Combine the mango, vinegar, chili sauce, and apple juice in a blender and puree. Pour into a bowl for dipping and stir in the cilantro.