10 each spring roll wrapper, wet under hot water for 5-10 seconds or with hot soaked wet towel
20 thin fresh ripe mango slices, cut from peeled and pitted mango cheeks/planks, sliced vertically
10 ounces cooked brown rice, cold
10 leaves, fresh basil
10 sprigs, fresh cilantro
10 leaves, fresh mint
10 each, 3 to 4-inch long green onion pieces, green part only
20 each thin julienne 2-inch long red pepper
Mango Nuoc Cham, recipe follows
Procedure (Chef’s Note: Prep pre-shift and hold approximately 1 shift, well wrapped and refrigerated.)
- On a cutting board with 2-4 wet spring roll wrappers at a time lay down 2 slices of mango on each roll, opposite of each other.
- Add 2 leaves each of basil and cilantro, then 3 leaves each of mint per roll.
- Add 1 ounce brown rice, then 3-4 pieces of red pepper julienne per roll.
- Fold the sides of the wrapper over so they each cover half of the filling, then roll the filling into a “cigar.”
For Mango Nuoc Cham:
3 Tablespoons sweet chile sauce
1/2 teaspoon sriracha
1/2 teaspoon fish sauce
2 Tablespoons fresh mango, pureed
2 teaspoon Fresh lime juice
1 teaspoon fine minced carrot
1 medium clove, fine minced garlic
1/2 cup water
Salt to taste
- Mix all ingredients together and let sit 12-24 hours to bloom. Season to taste with salt and pour into a bowl or to-go container for dipping.
Recipe courtesy of the National Mango Board.