Mango Summer Rolls With Ginger Peanut Sauce Recipes

CHILI MANGO SUMMER ROLLS WITH GINGER PEANUT SAUCE

Steps:

• 1. To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk. 2. To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt. 3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl. 4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out. 5. Serve with both dipping sauces. ENJOY!

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

Steps:

• For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
• For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
• To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
• Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.