In a large, chilled bowl, mix together the crab, noodles, scallions, chiles, cilantro, fish sauce, lime juice and basil. Check for seasoning. At this point, you have the Crab Salad finished. You can drizzle a little of the mango sauce to complete the plating. Now to finish the cha gio. Take the same mixture and roll it in rehydrated rice paper. Let rest, seam side down for 2 minutes. Fry at 375 degrees until golden brown.
PLATING Slice the cha gio on the bias and plate on a very small mound of the filling. Serve the sauce in a soy sauce dish. Use the red leaf lettuce to pick up the hot cha gio with your fingers. Garnish with the fresh mint.
SPICY MANGO DIPPING SAUCE:
In a blender, add the mangoes, shallots, vinegar, sambal and juice. Blend at high speed and add the oil. Season and check for seasoning.