Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.
- 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.
- Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.
- Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.
- 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