Sweet Mango Spring Rolls Recipes

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

Ingredients

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

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).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

FRESH MANGO-LOBSTER SPRING ROLLS

Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 8 rolls

Number Of Ingredients 10

Ingredients

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

Steps:

Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

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