Thai Spring Roll with Thai Mango Dipping Sauce
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 cup fresh vegetables cut into thin strips ( I used carrots, red capsicum, green zucchini, yellow zucchini, purple cabbage)
6 Thai rice paper
6 leaves lettuce
For Thai mango dipping sauce:
1 ripe mango
1 teaspoon crushed
1 fresh red chile (Thai chiles) – add more if you like more spice
1 teaspoon brown sugar
¼ teaspoon soy sauce
1 teaspoon roasted peanuts
1 teaspoon fresh Thai basil
1 teaspoon fresh coriander leaves
½ teaspoon rice vinegar
Method
To prepare Thai mango dipping sauce – remove skin on mangoes and cut the pulp into small cubes. Puree it in blend and keep aside. In a food processor put all the ingredients mentioned under the list “For Thai mango dipping sauce” and pulse it. Add the mango puree and pulse again. Remove into a small dipping bowl and keep aside.
Dip the rice sheet in warm water for 5 to 10 seconds and remove it immediately. Carefully place it on a flat surface. Place the lettuce leaf first and then start arranging the vegetable strips on one side of the sheet and on one top of the other. Then carefully start rolling the sheets, lift the sides of the sheet and roll, tuck the 2 sides inside as you roll, roll as tight as possible without ripping the paper. It may take a few tries but you should get the hang of it after the second one.
Once rolled place the rolls covered in aluminum foil to keep the rolls from drying out.
Repeat the same process for all the sheets.
Serve immediately with Thai mango dipping sauce
From currytrail.in