Ingredients with Measurements:
- 8 rice paper wrappers
- 1 ripe mango, peeled and sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1/2 cucumber, sliced into thin strips
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Large bowl of warm water
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes. Set aside.
2. Prepare all the filling ingredients and place them in separate bowls.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds or until it becomes soft and pliable.
4. Place the rice paper wrapper on a cutting board. Arrange a few slices of mango, red bell pepper, cucumber, mint leaves, cilantro leaves, and chopped peanuts on the lower third of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold the sides towards the center. Roll the wrapper tightly to enclose the filling.
6. Repeat with the remaining rice paper wrappers and filling ingredients.
7. Serve the spring rolls with the dipping sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 3g
- Sugar: 14g
- Sodium: 450mg
Substitutions for ingredients:
- Instead of mango, you can use papaya or pineapple.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- Instead of hoisin sauce, you can use peanut sauce or sweet chili sauce.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use vegetable oil or olive oil.
Variations:
- Add cooked shrimp or chicken to the filling.
- Use different herbs such as basil or parsley.
- Add sliced avocado or carrot to the filling.
- Use different dipping sauces such as peanut sauce or sweet chili sauce.
Tips and tricks:
- Make sure the filling ingredients are thinly sliced for easier rolling.
- Do not over-soak the rice paper wrappers, or they will become too soft and tear easily.
- Serve the spring rolls immediately after making them, or they will become soggy.
- You can make the dipping sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Mango spring rolls are best served fresh, but you can store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Mango spring rolls are best served cold, so there is no need to reheat them.
Presentation ideas:
- Serve the spring rolls on a platter with the dipping sauce in a small bowl in the center.
- Garnish with extra chopped peanuts and herbs.
Garnishes:
- Chopped peanuts
- Fresh herbs such as cilantro or mint
Pairings:
- Mango spring rolls pair well with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Thai green papaya salad
- Vegetable fried rice
- Tom yum soup
Troubleshooting advice:
- If the rice paper wrappers tear, try soaking them for a shorter amount of time or use two wrappers for each roll.
- If the filling is too wet, pat the ingredients dry with a paper towel before rolling.
Food safety advice:
- Make sure to wash all the fruits and vegetables before slicing them.
- Store the spring rolls in the refrigerator and discard any leftovers after 2 days.
Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival. They later spread to other Asian countries such as Vietnam and Thailand.
Flavor profiles:
- Mango spring rolls are sweet, tangy, and refreshing with a crunchy texture from the vegetables and peanuts.
Serving suggestions:
- Serve mango spring rolls as an appetizer or light lunch.
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Region: Thai