Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce
Servings: 10
Prep Time: 40 minutes
Course: Mango Lunch & Dinner Recipes, Mango Snack Recipes
Cuisine: Vegetarian Mango Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes, Mango Snack Recipes


  • 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
    1. Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.
    2. 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.
    3. Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.
    4. Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.
    5. 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
    1. 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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