Vietnamese Mango Summer Rolls Recipe

Rice Paper Rolls with Mango and Mint Vegan Heaven

WebJul 9, 2019 · Instructions. Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes. When you're done …

Rating: 4.6/5(31)
1. Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
2. When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
3. First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
4. When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.

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Vegetarian Summer Rolls with 3 Dipping Sauces Drive …

WebJun 22, 2020 · Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham): For each sauce, set aside the garnish and mix together all the …

1. For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
2. Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
3. Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)

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