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  • Apr 19 2014

    Recipe: Fresh Mint & Mango Spring Rolls

    These easy-to-make, delicious Vietnamese mango spring rolls can be made with vermicelli noodles or cabbage.  I served them for the extended family last weekend and they were a hit (wish I had made more…we ran out too soon!). The marinade can be drizzled over the vegetables before rolling them, or you can marinate the vegetables in advance.

    Filling:

    • 1 mango (the Thai or Filipino mangoes are super-tasty in this wrap)
    • 1/2 cucumber
    • 1 carrot
    • 1 avocado
    • 1/4 wild cabbage OR rice vermicelli noodles
    • fresh coriander (cilantro)
    • fresh basil
    • fresh mint leaves
    • frozen, cooked (thawed) shrimp – optional
    • 1 handful cashew nuts or peanuts (chopped) – optional

    Marinade 1:

    • 2 tbsp sesame oil
    • 2 tbsp water
    • 1 lime (juice)
    • 1/2 fresh chili (finely chopped)
    • 1 clove garlic (finely chopped)
    • salt

    Marinade 2:

    • ¼ cup Soy Sauce
    • ⅛ teaspoon fresh Ginger

     

    • rice paper

    springroll_prep

    Preparations:  Slice all the ingredients into thin sticks and put them in separate bowls. Mix the marinade and prepare the other dressings.

    Making the spring rolls:

    Dip the rice paper in warm water on a plate, to soften (you may also have a kettle nearby with boiled water inside to ‘top up’ the water on plate if necessary).

    Place ingredients on left side of rice paper wrap (optional: drip the marinade over the vegetables), then fold in the edges, and roll up the remaining paper to form a snug parcel. Repeat with remaining wraps.

     

    Dipping sauce:  Serve with soy sauce mixed with chopped garlic and some finely chopped fresh chili and coriander!  OR combine the soy sauce and ginger for the dip. Note: if you’re really pressed for time (I know you’re a busy mommy!), use your favourite hoisin sauce or a spicy sriracha chili sauce!

    Serves 4

    mm-mango-springroll


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