MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE
Celebrate mango season with these fresh summer rolls! While these will keep in the fridge, they taste best when enjoyed right after making. To transition these rolls to a heartier meal, add in precooked shrimp, chicken or baked tofu. Enjoy any leftover filling and sauce like a salad.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
- For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
- To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
- Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.
Nutrition Facts : Calories 247, Fat 8.9 grams, SaturatedFat 1.9 grams, Cholesterol 0 milligrams, Sodium 432 milligrams, Carbohydrate 37.4 grams, Fiber 2.4 grams, Protein 6.2 grams, Sugar 13.8 grams
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE
These bold, fresh, mango spring rolls make a perfect spring/summer appetizer. They're gluten free and vegan for all to enjoy. Spring rolls might seem tricky if you haven't made them before, but you'll get the hang of them quickly! Feel free to make these spring rolls a few hours ahead and chill them until you're ready to serve. Recipe yields 6 to 7 rolls, which I served halved.
Provided by Cookie and Kate
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Fill a shallow pan larger than your spring roll wrappers (a pie plate works great) with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your prepared spring roll fillings within reach.
- Place one rice paper in the water and let it rest for about twenty seconds. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about an inch of open rice paper around the edge, cover the lower third of the paper with about 1/2 cup chopped arugula. Top with four slices of mango down the length of the greens, followed by several slices of bell pepper and jalapeño, and finally, a sprinkle of green onions.
- Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.
- To make your avocado sauce, combine the avocado, lime juice, water, cilantro and salt in a small food processor or blender. Purée until smooth and transfer to a small serving bowl. If you won't be serving the rolls immediately, press plastic wrap against the surface of the dip to prevent oxidation.
- Slice the rolls in half on the diagonal with a sharp chef's knife or serve whole, with avocado dipping sauce on the side.
Nutrition Facts : ServingSize 1 roll, Calories 254 calories, Sugar 17.5 g, Sodium 389.2 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 43.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 2.9 mg
SWEET MANGO SPRING ROLLS
Steps:
- Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
- Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
- Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.
MANGO AND BANANA SPRING ROLLS
A delicious looking recipe I found but haven't tried yet -- submitted for ZWT3. Times are estimated.
Provided by Mommy Diva
Categories Dessert
Time 16m
Yield 12 spring rolls
Number Of Ingredients 14
Steps:
- Pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan.
- Place 1/3 cup (75 mL) granulated sugar in a shallow dish.
- Line a baking sheet with paper towels.
- For 2 different fillings, peel mango and slice fruit from pit.
- Slice flesh into matchstick-size pieces. Place in a medium-size bowl.
- Peel banana and slice into matchstick-size pieces.
- Place in a separate bowl; Add 1/4 cup (50 mL) coconut and 1 tablespoon (15 mL) each of granulated and brown sugar to each filling.
- Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.
- Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth.
- Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling.
- Once you reach centre, fold in sides to cover filling.
- Continue tightly rolling up wrapper to form a small log.
- To seal, brush seam with egg white.
- Repeat with banana filling and remaining wrappers.
- To fry rolls, place pan with oil over medium-high heat and heat to 350F (180C). Carefully slip 2 to 3 rolls into hot oil. Donýt overcrowd.
- Fry, turning once or twice until golden brown, from 2 to 3 minutes.
- Once browned, immediately remove rolls to paper towel-lined sheet.
- Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray.
- Repeat with remaining spring rolls.
- To serve, slice a warm mango spring roll in half on the diagonal.
- Place a whole banana spring roll on a dessert plate.
- Set a half of mango roll on its end beside banana roll.
- Place other half on banana roll.
- Sift a little icing sugar overtop.
- Drizzle mango purée around rolls.
- Add a scoop of ice cream and a few slices of kiwi, if you like.
- Repeat with remaining spring rolls.
- MANGO PUREE: Purée pulp of 1 mango in a food processor with 1/4 cup (50 mL) water. Add lime juice or sugar to taste. If too thick, thin with water.
Nutrition Facts : Calories 761.3, Fat 75.2, SaturatedFat 11.5, Cholesterol 0.7, Sodium 53.3, Carbohydrate 23.8, Fiber 1.6, Sugar 16.6, Protein 1.6
MANGO SPRING ROLLS
From Australian Ready Steady Cook chef Warren Turnbull. TIP 1 - you can make ahead and assemble spring rolls several hour ahead and keep covered in the fridge and cook just before serving. TIP 2 - try using fresh peaches or plumbs instead of mango and you can use puff pastry instead of filo (just one layer only though).
Provided by ImPat
Categories Dessert
Time 32m
Yield 4 mango spring rolls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (180C fan forced).
- Line a baking tray with baking paper.
- Stack pastry sheets on a flat surface and brush between sheets with some of the melted butter and then cut pastry stack into 4 rectangles.
- For each roll, place a quarter of the mango at the centre of pastry rectangle and fold pastry to enclose mango and form a parcel and place seam side down on the prepared baking tray and brush tops with remaining butter and bake rolls for 12 to 15 minutes or until golden.
- Combine yogurt, honey and nuts in a small bowl .
- Dust spring rolls with icing sugar and serve with yogurt mixture.
Nutrition Facts : Calories 543.1, Fat 29.4, SaturatedFat 15.1, Cholesterol 61.4, Sodium 419.7, Carbohydrate 67.1, Fiber 4.3, Sugar 43.5, Protein 8.2
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VIETNAMESE SUMMER ROLLS WITH MANGO + PEANUT SAUCE
From gingerwithspice.com
5/5 (6)Total Time 30 minsCategory Main CoursesCalories 273 per serving
- Prepare all the fillings first. Cut vegetables and herbs, soak noodles according to package instructions.
- In a large shallow pan or bowl, add cold water. Take one rice wrapper and place into the pan. Let it sit until it's pliable and soft, about 3-5 seconds (it will soften more once you're ready to roll it).
- In one corner, add the fillings. Keep the edges clean. Try to add all in a clean, same way-pile so it's easier to get a pretty roll. Add a drizzle of lime juice.
- Roll like a burrito: take the sides into the center and roll the roll away from you into one tight burrito. Repeat with the other rolls.
MANGO AVOCADO SPRING ROLLS (WITH EASY PEANUT SAUCE)
From gimmesomeoven.com
5/5 (3)Estimated Reading Time 6 minsServings 10-12Total Time 30 mins
- Whisk all ingredients together in a small bowl until combined. If you would like a thinner sauce, whisk in more water.
- Cook thin rice vermicelli noodles according to package directions. Once they are al dente, transfer the noodles to a strainer and rinse with cold water until the noodles are completely chilled. Toss the thoroughly with a drizzle of oil (I like using sesame oil) to prevent the noodles from sticking together. Set aside.
- Fill a large shallow pan with warm water (a sauté pan or pie dish works great). Lay a spring roll wrapper in the hot water and let it rest there for about 20-30 seconds until soft, but not mushy. Transfer the spring roll wrapper to plate (or a clean towel spread out on a flat surface, which will help the wrapper not to stick).
- Arrange your fillings in the center of the wrapper in a vertical line. Fold in the top and bottom sides of the wrapper. Then fold over the left side of the wrapper, tightly tucking in the fillings, and roll the wrapper to the right until it is sealed.
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