Kani Spring Rolls

𝐊𝐚𝐧𝐢 𝐒𝐩𝐫𝐢𝐧𝐠 𝐑𝐨𝐥𝐥𝐬 carrot, julienned cucumber, deseeded and julienned romaine or green leaf lettuce ripe mango, cut into strips kani sticks rice paper warm water for soaking Sauce: 1/2 cup mayonnaise juice of half a lemon 1 tbsp honey 1 tbsp sesame oil 1 tsp roasted sesame seeds salt and pepper to taste water as needed 1. Julienne the carrot and cucumber by using a mandoline or knife. Slice the ripe mango into strips. 2. Wash and dry the lettuce. Trim off the hard edges to prevent them from poking holes in the rice paper. 3. Quickly dip a rice paper in lukewarm water. Do not soak for too long. Lay in a flat and wet surface to prevent from sticking. 4. Place 1-2 pcs of lettuce close to the bottom edge of the rice paper. Arrange a few pieces of carrots and cucumber. Then add 1-2 slices of kani sticks amd mango. 5. Grab the bottom edge of the rice paper and start rolling it up. Once you reach the center, fold in both sides. Continue rolling until sealed. Slice in half if desired. 6. In a bowl, whisk together the sauce ingredients. Serve with the kani rolls. To prevent them from sticking to each other, place a piece of parchment paper between the rolls. #KaniSpringRolls #SpringRolls #HungryMomCooking