Crab and sweet mango rolls

Every bite of these snacks is fresh and fruity. Make them just before serving to prevent the wrapping drying out, or pack in an airtight container, each roll separated by a sheet of baking paper.

Method

Soak noodles in boiling water for about six minutes until tender. Drain well and cool. Cut the cheeks from the mango and slice lengthways into long fingers. Cut off the skin and discard. Finely shred the cos lettuce. Dip one rice paper round in hot water and lie on a bench. Top with shredded lettuce, noodles, mango, crab meat and mint. Drizzle one teaspoon of sweet chilli sauce on top and wrap tightly, folding in the ends like a spring roll. Continue with remaining rolls. Cut the nori to three-quarters of the length of each roll and wrap around, trimming to fit (it will stick naturally to the rice paper). Serve with lime wedges and remaining sweet chilli sauce in a small bowl, scattered with cashews.

• 60g rice vermicelli noodles
• 1 firm, ripe mango
• 100g cos lettuce
• 8 dried rice paper rounds (banh trang), about 22cm diameter
• 150g crab meat or cooked prawns
• 24 mint leaves, chopped
• 4 tbsp sweet chilli sauce
• 4 sheets nori (optional)
• 1 lime, quartered
• 2 tbsp roasted cashews, crushed