{"id":44719,"date":"2022-01-20T05:15:33","date_gmt":"2022-01-20T05:15:33","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/rollo-de-mango-tropical-con-fideos-tailandeses-de-mani-y-salsa-vietnamita\/"},"modified":"2022-01-31T14:38:36","modified_gmt":"2022-01-31T14:38:36","slug":"rollo-de-mango-tropical-con-fideos-tailandeses-de-mani-y-salsa-vietnamita","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/rollo-de-mango-tropical-con-fideos-tailandeses-de-mani-y-salsa-vietnamita\/","title":{"rendered":"Rollo de mango tropical con fideos tailandeses de man\u00ed y salsa vietnamita"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Rollo de mango tropical con fideos tailandeses de man\u00ed y salsa vietnamita<\/h2>\n

\t\t<\/p>\n

\n

INGREDIENTS<\/h3>\n
\n

Tropical Roll:<\/h4>\n
  • 12 pieces rice paper, 10-inch<\/li>\n
  • 1-1\/2 pounds fresh, ripe, peeled mango sticks, 1\/4 x 3-inch<\/li>\n
  • 1-1\/2 ounces green leaf lettuce, washed<\/li>\n
  • 6 ounces snow peas, blanched and slivered<\/li>\n
  • 6 ounces red bell pepper, thin julienne<\/li>\n
  • 1-1\/2 ounces scallion, 3-inch strips<\/li>\n
  • 4 tablespoons fresh cilantro leaves<\/li>\n
  • 12 3-ounce portions Thai Peanut Soba Noodles, recipe follows<\/li>\n
  • 24 ounces Vietnamese Dipping Sauce (Nuoc Cham)<\/li>\n
  • <\/li>\n

    Vietnamese Dipping Sauce:<\/h4>\n
  • 1\/2 teaspoon fresh chopped garlic<\/li>\n
  • 1\/4 teaspoon fresh chopped ginger<\/li>\n
  • 2 tablespoons soy sauce<\/li>\n
  • 1 tablespoon oyster sauce<\/li>\n
  • 2 tablespoons + 2 teaspoons ketchup<\/li>\n
  • 2 tablespoons water<\/li>\n
  • 2 tablespoons granulated sugar<\/li>\n
  • 2 tablespoons red wine vinegar<\/li>\n
  • 1\/8 teaspoon crushed red pepper flakes<\/li>\n
  • 1-1\/2 teaspoons sherry wine<\/li>\n
  • 6 tablespoons peanut butter<\/li>\n
  • 1 tablespoon + 1-1\/2 teaspoons sesame oil<\/li>\n
  • <\/li>\n

    Thai Peanut Soba Noodles:<\/h4>\n
  • 9 ounces Soba Noodles, dry weight<\/li>\n
  • 3-1\/2 ounces shredded green cabbage<\/li>\n
  • 3-1\/2 ounces matchstick carrots<\/li>\n
  • 3-1\/2 ounces julienne red bell pepper<\/li>\n
  • 4-1\/2 ounces cucumber, peeled, seeded and halved<\/li>\n
  • 2 teaspoons fresh chopped cilantro<\/li>\n
  • 2 teaspoons fresh chopped mint<\/li>\n
  • 1 teaspoon fresh lime juice<\/li>\n<\/div>\n
    \n
    \"\"<\/div>\n

    <\/h3>\n
    \n
    To prepare Mango Rolls:<\/h5>\n

    Per order: Soak rice paper in warm water until soft, 5 to 10 seconds. CAUTION: Do no soak too long or rice paper will tear when you try to roll.<\/p>\n

    Layer along middle of each rice paper: 2-ounces mango strips, 1\/8-ouncesmall green lettuce leaf torn into pieces, 1\/2-ounce slivered snow peas, 1\/2-ounce julienne red bell pepper, 1\/8-ounce scallion strips, and 6 cilantro leaves.<\/p>\n

    Gently roll “burrito style” keeping seam side down. Split roll in half with a clean wet knife and serve with 3-ounces Thai Peanut Soba Noodles and 2-ounces Vietnamese Dipping Sauce.<\/p>\n

    Serve finished plate immediately. Hold prepped rolls refrigerated at 40&#8457F or below for same day service.<\/p>\n

    NOTE: If making rolls ahead of time, keep moist by placing a damp paper towel over them.<\/span><\/p>\n

    To prepare Vietnamese Dipping Sauce:<\/h5>\n

    Quickly stir fry garlic and ginger until they start to brown. Add soy sauce, oyster sauce, ketchup, water, sugar, vinegar, red pepper flakes, sherry wine, and peanut butter. Bring to a boil, and then reduce heat to simmer for 5 minutes (minimum internal temperature of 165&#8457F for 15 seconds). Stir in sesame oil and cool quickly to 40&#8457F or below.<\/p>\n

    To prepare Thai Peanut Soba Noodles:<\/h5>\n

    To cook noodles: Bring water to a rolling boil. Scatter noodles into boiling water and cook until tender, 3 to 4 minutes. Drain immediately and cool quickly with cold water.<\/p>\n

    Just before service: Combine cooked noodles, cabbage, carrot, pepper, cucumber, Vietnamese Dipping Sauce, cilantro, mint, and lime juice. Toss well to coat. Hold refrigerated at 40&#8457F or below.<\/p>\n

    Shelf Life: Use within 48 hours.<\/span><\/p>\n

    Chef Chuck Hatfield, Sodexo Corporate Services<\/span><\/div>\n<\/p>\n<\/div>\n

    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n
    Almuerzo, Cena, Creaci\u00f3n del chef, Ensalada, Snack<\/div>\n
    Vegetariana<\/div>\n<\/p><\/div>\n<\/div>\n

    <\/p>\n","protected":false},"featured_media":66775,"parent":0,"template":"","meta":{"_acf_changed":false},"meal-type":[],"cuisine":[9069],"ingredient":[],"recipe-category":[9070,9078],"class_list":["post-44719","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","cuisine-thai-es","recipe-category-appetizers-es","recipe-category-snacks-es"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes\/44719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media\/66775"}],"wp:attachment":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media?parent=44719"}],"wp:term":[{"taxonomy":"meal-type","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/meal-type?post=44719"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/cuisine?post=44719"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/ingredient?post=44719"},{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipe-category?post=44719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}