Ingredients
-
-
1
-
1
-
1/2
-
4
-
1/4
-
20
-
-
1/4
-
1/4
-
1
-
1
-
3
-
1 1/2
-
Directions
Mango Summer Rolls & Thai Dipping Sauce, This recipe is taken from Vegan with a Vengeance It is perfect for those summer nights when it is too hot to turn on the oven , Most of Isa’s recipes are good, and this one is no exception I made these rolls today, and aside from them being kind of ugly (I am *awful* at rolling), they were wonderful One bit of practical advice, though: Make sure your mango isn’t too ripe or else you won’t be able to chop it into matchsticks That was my mistake, and I ended up smushing a lot of my mango , This recipe is taken from Vegan with a Vengeance It is perfect for those summer nights when it is too hot to turn on the oven
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Steps
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1
Done
|
Mango Summer Rolls: |
|
2
Done
|
Boil a Medium-Sized Pot of Water. |
|
3
Done
|
Turn Off Heat and Add the Rice Noodles. |
|
4
Done
|
Let Them Soak For 2 Minutes, Stirring Occasionally. |
|
5
Done
|
Drain the Noodles and Run Them Under Cold Water. Set Aside in Separate Bowl. |
|
6
Done
|
Fill Pie Pan or Large Wide Bowl With Hot Tap Water. |
|
7
Done
|
Place the Rice Paper Wrappers, Two at a Time, Into the Water Until They Are Flexible (about 30 Seconds to One Minute.). |
|
8
Done
|
Carefully Remove Wrappers from Water and Lay Flat on Clean Surface. |
|
9
Done
|
in the Lower Two-Thirds of the Wrapper, Place a Tablespoon of the Noodles and 1/2 Teaspoon of Chopped Peanuts. |
|
10
Done
|
on Top of That Place 5-6 Mango Strips and Ontop of That, Place 2-3 Cucumber Strips and 3-4 Cilantro Leaves. |
|
11
Done
|
Fold the Left and Right Sides of the Wrapper Over the Filling, Then Take the Bottom of the Wrapper and Begin to Roll. |
|
12
Done
|
Keep Wrapped and Chilled Until Ready to Eat. |
|
13
Done
|
Serve With Small Fingerbowls of the Thai Dipping Sauce. |
|
14
Done
|
Thai Dipping Sauce: (makes 3/4 Cup). |
|
15
Done
|
Mix All of the Ingredients Together and Chill Until Ready to Serve. |
