*Kani Salad Roll Recipe*

Ingredients:
1 package of boiled crab meat
1 medium-sized mango
1 small cucumber (unpeeled, sliced thin)
1 small carrot
Fresh salad leaves (e.g., lettuce or mixed greens)
Rice paper wrappers (spring roll wrappers)
Kewpie mayonnaise (for topping)

*Instructions:*
1. **Prepare the Vegetables and Fruit**:
Peel and slice the carrot into thin matchstick-sized pieces.
Slice the cucumber into thin, matchstick-sized pieces (no need to peel it).
Peel the mango using a glass, then slice it into thin strips.

2. **Prepare the Crab Meat**:
Boil the crab meat for a few minutes to heat it through, then drain and chop it into bite-sized pieces.

3. **Soften the Rice Paper**:
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, or until softened. Lay it flat on a clean surface, like a cutting board.

4. **Assemble the Roll**:
Place a few salad leaves at the bottom of the rice paper.
Add the sliced mango, cucumber, carrot, and boiled crab meat on top of the salad leaves, centered in the wrapper.
Fold the sides of the rice paper inward, then roll it up tightly from the bottom to seal the ingredients inside.

5. **Serve**:
Drizzle Kewpie mayonnaise on top of each roll for a creamy finish.
Cut the rolls into halves or keep them whole for serving.

Enjoy your delicious Kani Salad Rolls!

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