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| fresh mango spring rolls |
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| ingredients; for spring roll 60g thin rice vermicelli 8 round rice papers 4 lettuce leaves, ribs removed, cut in half 2 large carrot cut julienne 2 mid ripe mangoes, peeled thinly sliced 1 cucumber 1/2 basil leaves 1/2 mint leaves |
| for spicy vinaigrette: 2 tbsp fish sauce 2 tbsp limejuice 1 tbsp young ginger, finely chopped 1/2 red chilli, finely chopped 1 tsp honey |
| for peanut sauce: 1/2 cup dry roasted peanuts 1/2 red chilli 1 clove garlic 2 tbsp limejuice 1 tbsp yellow miso paste 1 tbsp sugar 2 tbsp coconut milk |
| 1 start by making the sauces. for the soicy vinaigrette, whisk all the ingredients in a bowl to combin. keep chilled 2 for the peanut sauce, combine all the ingredients in a blender and mix to obtain a fine paste. if it is too thick, add extra cocnut milk little at a time. the paste sould not be too runny either. keep chilled 3 for the spring rolls, soak the vernicelli in 2 cups of warm water for about 15 minuits drain and set aside 4 to assmble dip a sheet of rice pepper in hot water, until it is pliable. transfer onto a damp towel to avoid sticking 5 place a lettuce leave on the rice paper sheet, leaving a 2 cm border on each side and at the bottom, place 2 tbsp of vermicelli, 2 tbsp carrot ,some bean sprouts , a few slices of mango and one leaf of each basil and mint. 6 roll the rice paper away from you, tuck the ends in half way and finish to obtain a tight cylinder. place the spring roll on its seam. continue with the rest of the rice papers and filling, place them on a flat dish in the refrigerator and cover with a damp towl 7 just before serving, cut the spring rolls in half on the bias. serve with the two dipping sauces |