Mango Avocado Spring Rolls Food

MANGO AVOCADO SPRING ROLLS

Steps:

• Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

MANGO & AVOCADO SPRING ROLLS WITH PEANUT SAUCE

Steps:

• For Sauce:.
• Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
• For Rolls:.
• Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
• Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE

Steps:

• Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
• Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

SALAD ROLLS WITH MANGO AND AVOCADO

Steps:

• Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
• Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
• Fill a baking dish or shallow bowl with hot water.
• Line the cutting board with a dry towel.
• Soak a rice paper in water until soft and pliable.
• Lay on towel and pat dry.
• Repeat with second rice paper.
• Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
• Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
• Repeat with remaining ingredients and salad rolls, dividing ingredients equally.
• To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
• For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.