Mango Springrolls With Thai Dipping Sauce Recipes

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

MANGO SUMMER ROLLS & THAI DIPPING SAUCE

Steps:

• Mango Summer Rolls:.
• Boil a medium-sized pot of water.
• Turn off heat and add the rice noodles.
• Let them soak for 2 minutes, stirring occasionally.
• Drain the noodles and run them under cold water. Set aside in separate bowl.
• Fill pie pan or large wide bowl with hot tap water.
• Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
• Carefully remove wrappers from water and lay flat on clean surface.
• In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
• On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
• Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
• Keep wrapped and chilled until ready to eat.
• Serve with small fingerbowls of the Thai Dipping Sauce.
• Thai Dipping Sauce: (makes 3/4 cup).
• Mix all of the ingredients together and chill until ready to serve.

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE

Steps:

• Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
• Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.