Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

  • PREP TIME40 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS10

Source: Chef Dave Woolley, CD Culinary

Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

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Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

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
  • PREP TIME 40 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS10

Source: Chef Dave Woolley, CD Culinary

Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

Instructions

  1. Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.

  2. 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.

  3. Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.

  4. Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.

  5. 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

  1. 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.