12 May 2010


I realize I'm not doing enough to help anyone recreate the recipes I've been making. And although this blog is about what I'm making, not about teaching, it's still fun to see what goes on with some of the technique. So here is a how-to for Fresh Mango Summer Rolls.

Start with peeling the mango. Yet again, something I'd never tried when cutting mangos in the past. Thanks to my best friend Lindsay for giving me my awesome Cutco peeler... It made this task a breeze. (If you don't have good quality knives, I definitely recommend starting there. It makes all the fruit & vegetable prep a million times easier. And safer.)

Then, cutting alongside the pit, make a wide slice. Then slice that into more little slices. (They call them matchsticks in the recipe. Mine sure didn't look like matchsticks. But guess what? Inside a spring roll, no one would know the difference.)

Work your way around the pit, until you're done! So much less mango is wasted this way.

Then get all your spring roll ingredients together. I should have pictured how you soak the rice papers in water, but all you do is get a shallow dish and plop them in. When they are soft, take them out, put them on a plate (gently), and all the ingredients.

This recipe was a light summery flavor combination of mango, bean sprouts, cilantro, rice noodles, and chopped peanuts. Then I added slivers of tofu to add some protein.

Layer all the ingredients on the start of the bottom third of the rice paper. Boost the cilantro and peanuts if you want some more excitement.

Then roll that bottom third up over the ingredients. Keep them about an inch from the sides, and make sure it's spread evenly. (When you use harder ingredients, like carrots, keep the sharper edges from breaking the rice paper by layering them on the top.)

Fold in the sides and roll up as tightly as you can. Just like that, you're done! With the first of 30 individual rolls!

This recipe was tasty, minus the Thai Dipping Sauce. It was way too thin and vinegar-based for my taste. Next time I'll make my favorite version, and this is how you do it:

Thai Peanut Dipping Sauce:
Add warm water to peanut butter to thin it out. Stir in a few spoons of turbinado sugar or agave until it dissolves. Then add soy sauce, lime juice, and garlic chili sauce (or hot sauce of choice) to taste. Refrigerate until serving to thicken up.

You can basically roll any vegetable you have in the house into a spring roll. Green onions make a nice touch, as do carrots, cucumbers, and spinach. Good luck!