Rainbow Spring Rolls With Sweet Chili Mango Sauce Food

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

RAINBOW SPRING ROLLS WITH SWEET CHILI MANGO SAUCE

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.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE

Steps:

• For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
• For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
• Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
• Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
• Fold the left and right corners over filling.
• Lightly brush the remaining corner with the remaining egg.
• Tightly roll the filled end toward remaining corner then press gently to seal.
• Repeat using all the mixture and spring roll wrappers.
• In a medium heavy saucepan, pour about 2-inches of oil inches.
• Heat the oil to 350 degrees.
• Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
• Place on paper towels to drain.
• Serve with prepared chilled sweet chili sauce.

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

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).