Vegetarian Mango Spring Rolls with Mango Nuoc Cham Dipping Sauce

Prep Time

40 minutes

Cook Time

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Servings

Source: Chef Dave Woolley, CD Culinary

Ingredients

10 each spring roll wrapper, wet under hot water for 5-10 seconds or with hot soaked wet towel
10 ounces cooked brown rice, cold
10 sprigs, fresh cilantro
10 each, 3 to 4-inch long green onion pieces, green part only
20 thin fresh ripe mango slices, cut from peeled and pitted mango cheeks/planks, sliced vertically
10 leaves, fresh basil
10 leaves, fresh mint
20 each thin julienne 2-inch long red pepper

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.”