FRUIT SPRING ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
- For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
- Arrange the spring rolls on a platter and serve with the dipping sauce.
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
- *Can be found at specialty Asian markets .
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
VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE
Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
- Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
- Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
- Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
- Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g
RAINBOW SPRING ROLLS WITH SWEET CHILI MANGO SAUCE
Provided by Get Inspired Everyday!
Time 45m
Number Of Ingredients 14
Steps:
- Prepare all your fruits and veggies and set them aside on a platter.
- Make the dipping sauce by placing all the ingredients into a blender and blend until mostly smooth with very small chunks. Place the dipping sauce into a serving bowl and set it aside.
- Fill a medium sized bowl with hot water, I use a pasta bowl because it's the perfect size for 6″ rice paper wrappers.
- Set the bowl by your work station, and choose a surface to roll on, I like to use either a dinner plate or cutting board.
- Take one rice paper wrapper and completely submerge it in the hot water, don't leave it to soak, just make sure every surface has touched water.
- Place the rice paper wrapper on your work surface and place a little of each veggie, mango, and avocado in the lower half. Place a leaf of lettuce over the veggies with a sprinkling of fresh herbs.
- Start rolling by carefully lifting up the bottom end and pulling it lightly over the fruits/veggies. Then tuck in each side before finishing the roll.
- Continue the rolling process until all the fruits and veggies are gone, placing them in a single layer to the side as you make them.
- When they're all made, place them on a serving platter and serve immediately with the dipping sauce.
MANGO MUSTARD DIPPING SAUCE
Steps:
- Add all ingredients to a food processor and blend until smooth. Refrigerate until ready to serve.
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- 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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- To prepare Thai mango dipping sauce – remove skin on mangoes and cut the pulp into small cubes. Puree it in blend and keep aside. In a food processor put all the ingredients mentioned under the list “For Thai mango dipping sauce” and pulse it. Add the mango puree and pulse again. Remove into a small dipping bowl and keep aside.
- Dip the rice sheet in warm water for 5 to 10 seconds and remove it immediately. Carefully place it on a flat surface. Place the lettuce leaf first and then start arranging the vegetable strips on one side of the sheet and on one top of the other. Then carefully start rolling the sheets, lift the sides of the sheet and roll, tuck the 2 sides inside as you roll, roll as tight as possible without ripping the paper. It may take a few tries but you should get the hang of it after the second one.
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