Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce
Prep Time 40 minutes
Servings 10
Ingredients
- 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 tbsp sweet chile sauce
- 1/2 tsp sriracha
- 1/2 tsp fish sauce
- 2 tbsp fresh mango, pureed
- 2 tsp Fresh lime juice
- 1 tsp fine minced carrot
- 1 medium clove, fine minced garlic
- 1/2 cup water
- salt to taste
Instructions
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Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.
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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.
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Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.
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Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.
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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
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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.
Recipe Notes
Source: Chef Dave Woolley, CD Culinary