Mango Spring Rolls with Almond Butter Dipping Sauce
These tropical-inspired
spring rolls are stuffed with rice noodles, juicy mango slivers and crunchy red
bell peppers, and served up with a rich almond butter dipping sauce.
§ Prep Time: 30 minutes
§ Cook Time: 10 minutes
§ Total Time: 40 minutes
§ Yield: 8 to 10 spring rolls
Ingredients
For the spring rolls:
§ 2
ounces vermicelli rice noodles
§ 2
teaspoons lime juice
§ 8 to
10 rice paper wraps
§ 2
ripe champagne mangoes (or 1 mango of a larger variety), peeled and sliced into
2-inch strips
§ 1
medium red bell pepper, sliced into 2-inch strips
§ 1
green onion, cut into 2-inch pieces
§ About
1/2 cup loosely packed fresh cilantro, basil and/or mint leaves (any combination,
or a bit of each)
For the almond butter dipping sauce:
§ 3
tablespoons creamy almond butter
§ 1
tablespoon soy sauce
§ 1
tablespoon lime juice
§ 1
tablespoon maple syrup
§ 1 to
2 tablespoons hot water
Instructions
Make the mango spring rolls:
1.
Bring a medium pot of water to a boil. Remove from heat, add the
rice noodles and soak according to package directions, until tender. Drain the
noodles into a colander and rinse them with cold water. Return the noodles to
the pot and toss with lime juice.
2.
Assemble your ingredients around a clean work surface and fill a
large, shallow dish or bowl with warm water. Place one rice paper wrap into the
water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully
remove the wrap from the water and lay it flat on your work surface. Arrange
about 2 tablespoons of the noodles in a two-inch strip at the center of the
wrap. Arrange a few strips of mango, red pepper and green onion over the
noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold
the side of the wrap closest to you over the fillings. Tuck the sides in, over
the fold, then roll the filled portion of the wrap away from you to close up
the wrap. Repeat until all wraps and fillings are used.
Source https://ohmyveggies.com
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