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.

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Prep Time
25 min
25 min


  • 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
  • Saturated Fat Content 0 g
  • Sodium Content 299 mg
  • Sugar Content 22 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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