Rainbow Crab Rolls 
with Mango & Beet

Mango and beet add sweetness without overwhelming the delicate flavor of crab in this roll with fresh mint leaves.

Rainbow Crab Rolls with Mango and Beet Recipe

Rainbow Crab Rolls with Mango and Beet Recipe

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  • Duration
  • Prep Time
  • 2Servings


  • 4 8-inch rounds rice paper
  • 4 oz cooked crab meat
  • 1 small mango, peeled and
  • thinly sliced
  • 1 cup matchstick-cut carrots
  • 1 small red beet, grated
  • 1 yellow bell pepper, thinly sliced
  • 8 large fresh mint leaves


  1. Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in water for 8 to 10 seconds, until just softened and pliable. Lay flat on a wooden cutting board. In a row across the center, place one-quarter each of crab, mango, carrots, beet, bell pepper and mint, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.

Nutrition Information

  • Serving Size: 2 rolls
  • Calories: 239
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 55 mg
  • Fat Content: 1.5 g
  • Fiber Content: 5 g
  • Protein Content: 15 g
  • Sodium Content: 299 mg
  • Sugar Content: 22 g