Sweet Mango Spring Rolls Food

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

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.

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.

FRUIT SPRING ROLLS

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 .