Crab & Champagne® Mango Summer Rolls with Hoisin Peanut Sauce

Crab & Champagne® Mango Summer Rolls with Hoisin Peanut Sauce

Serves 8 Rolls
Meal type Appetizer, Side Dish, Snack


  • 1 lime (in segments)
  • 1 Champagne® mango (peeled, seeded and sliced thin)
  • 1 cup hoisin sauce
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/3 cup yellow onion (finely minced)
  • 1 tablespoon chili sauce
  • 1 tablespoon peanuts, dry-roasted (chopped)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/2lb bean sprouts
  • 16 basil leaves
  • 8 " 6-in. round rice paper
  • 1/2lb crab meat
  • salt and pepper (to taste)


Step 1 In a large bowl, mix the lime, fish sauce, and sugar well, breaking up the lime segments. Add sprouts and basil. Salt and pepper to taste. Soak rice paper one at a time in warm water to soften. Remove from water and dry on clean towel. Lay out rice paper and place a small mound of salad mixture at the end of the paper facing you. Do not go all the way to the edge. Top with some crab and mango. Fold in both sides of the paper and roll to the end to seal. Finish rolling the remaining sheets. Will hold for 2 hours in the refrigerator.
Step 2 Make hoisin sauce by mixing hoisin sauce, rice wine vinegar, onion and water into a saucepan and bring to boil. Reduce heat and let simmer for 5 minutes. Add a little water if too thick. Add chili sauce and set aside to cool. Transfer sauce to a serving bowl and garnish with chopped peanuts.

Slice rolls on the bias and serve on top of any extra salad mixture along with the sauce.


Golden State Culinary Institute created this recipe for the Champagne® mango. David Avalos headed the competition.