Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

    Servings: 10
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Appetizers & Side Dishes, Main Dish, Foodservice


    10 each spring roll wrapper, wet under hot water for 5-10 seconds or with hot soaked wet towel
    20 thin fresh ripe mango slices, cut from peeled and pitted mango cheeks/planks, sliced vertically
    10 ounces cooked brown rice, cold
    10 leaves, fresh basil
    10 sprigs, fresh cilantro
    10 leaves, fresh mint
    10 each, 3 to 4-inch long green onion pieces, green part only
    20 each thin julienne 2-inch long red pepper

    Mango Nuoc Cham 

    3 Tablespoons sweet chile sauce
    1/2 teaspoon sriracha
    1/2 teaspoon fish sauce
    2 Tablespoons fresh mango, pureed 
    2 teaspoon Fresh lime juice
    1 teaspoon fine minced carrot 
    1 medium clove, fine minced garlic 
    1/2 cup water
    Salt to taste


    Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.
    1.    On a cutting board with 2-4 wet spring roll wrappers at a time lay down 2 slices of mango on each roll, opposite of each other.
    2.    Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.
    3.    Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.
    4.    Fold the sides of the wrapper over so they each cover half of the filling, then roll the filling into a “cigar.”

    Mango Nuoc Cham

    Mix all ingredients together and let sit 12-24 hours to bloom. Season to taste with salt and pour into a bowl or to-go container for dipping.

    Source: Chef Dave Woolley, CD Culinary

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