Mango and Crab Salad Hand Roll with Thai Vinaigrette

Preparation

Baking Directions:

In a bowl, combine crabmeat, imitation crabmeat and mayonnaise.

  Mix well and set aside.

On a bamboo mat, lay 1 mamenori sheet.

Spread 1/2 teaspoon of rice in a very think line 1/4 inch away from the top of the mamenori.

  Lay a quarter of the mesclun across the bottom two-thirds of the mamenori.

  Add a quarter of the crab mixture, mango, peanuts, cilantro, and cucumber across the bottom third, keeping some peanuts, cilantro and cucumber aside for garnish.

  Roll firmly and seal.

Serving Directions:

Cut each roll into 4 pieces and place 4 pieces in the center of each plate.

  Ladle 2 tablespoons of the vinaigrette around the pieces.

  Dot wil chili sauce and scatter the remaining peanuts, cilantro and cucumber over all.