Instructions: Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.

Cut mango into strips 1/2 inch by 2-1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scalllion into two 5-inch lengths; slice lengthwise into very thin strips.

Place salt and rice vermicelli in a pan of boiling water and cook until tender, 2 to 3 minutes. Drain and rinse in cold water.

For cheese spread, process cream cheese, cilantro and mint in food processor until smooth.

Working with 1 tortilla at a time, lightly moisten both sides with water.

Spread a layer of cheese spread on tortilla. Partially cover lower third of tortilla with 1 piece of lettuce, 1 piece of crab (if using lump crabmeat, 2 tablespoons), 2 pieces of mango, end to end, and 1/4 cup vermicelli.

Cover with 4 strips of scallion. Roll into a cylinder, stopping halfway.

Fold left and right sides into middle; finish rolling. Repeat with remaining tortillas.

Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours.

To serve, trim ends; discard. Cut each roll into 4 slices. Serve with Citrus Dipping Sauce from the Index.

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