Mango Summer Rolls With Ginger Peanut Sauce Recipes

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SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Provided by Alexis Touchet

Yield Makes 6 servings (12 summer rolls)

Number Of Ingredients 17



Spicy Summer Rolls with Peanut Dipping Sauce image

Steps:

  • For the sauce:
  • Whisk together sauce ingredients in a bowl until smooth. Set aside.
  • For the summer rolls:
  • Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
  • Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
  • Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
  • Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
  • Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
  • Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

Sauce:
2/3 cup hoisin sauce (see Cooks' notes:)
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Summer rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

Celebrate mango season with these fresh summer rolls! While these will keep in the fridge, they taste best when enjoyed right after making. To transition these rolls to a heartier meal, add in precooked shrimp, chicken or baked tofu. Enjoy any leftover filling and sauce like a salad.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 13



Mango Summer Rolls with Ginger-Peanut Sauce image

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.

Nutrition Facts : Calories 247, Fat 8.9 grams, SaturatedFat 1.9 grams, Cholesterol 0 milligrams, Sodium 432 milligrams, Carbohydrate 37.4 grams, Fiber 2.4 grams, Protein 6.2 grams, Sugar 13.8 grams

4 ounces vermicelli or thin rice noodles
8 to 10 spring roll rice papers
1/2 cup julienned bell pepper
1/2 cup julienned cucumber
1/2 cup julienned mango
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/3 cup peanut butter
2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes

CHICKEN AND MANGO SUMMER ROLLS

Rice noodles, chicken, and mango, make up the filling of these Vietnamese-inspired summer rolls. Firm vermicelli rice noodles are commonly added to summer rolls, but rolls can be made without them. Experiment with different fresh fillings and flavor combinations.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 8

Number Of Ingredients 9



Chicken and Mango Summer Rolls image

Steps:

  • Pour boiling water over noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
  • Place a layer of filling on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of filling.
  • Fold bottom of wrapper tightly over filling.
  • Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g

1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
3 fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
4 ounces chicken cutlets, cooked and shredded
1/4 cup fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small ripe mango, peeled and thinly sliced

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