Mango Springrolls With Thai Dipping Sauce Recipes

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Steps:

• For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
• For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
• To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
• Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Steps:

• Mango Summer Rolls:.
• Boil a medium-sized pot of water.
• Turn off heat and add the rice noodles.
• Let them soak for 2 minutes, stirring occasionally.
• Drain the noodles and run them under cold water. Set aside in separate bowl.
• Fill pie pan or large wide bowl with hot tap water.
• Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
• Carefully remove wrappers from water and lay flat on clean surface.
• In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
• On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
• Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
• Keep wrapped and chilled until ready to eat.
• Serve with small fingerbowls of the Thai Dipping Sauce.
• Thai Dipping Sauce: (makes 3/4 cup).
• Mix all of the ingredients together and chill until ready to serve.

Steps:

• THAI-LIME DIPPING SAUCE:.
• In a large non-reactive bowl, combine the ingredients and mix.
• SCALLOP AND MANGO CEVICHE:.
• In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
• Marinate, refrigerated, for 10 minutes.
• Arrange a layer of the mache on chilled plates.
• Top each portion with 3 scallop slices, half the shallot, and all of the mango.
• Top with the remaining scallop slices and shallot.
• Pour over the lime juice.
• Sprinkle with the peppercorns, crushing them with your fingers as you do so.
• Serve immediately.
• *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.