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Home Grown Recipes
Mango Spring Rolls
These heavenly creations are not as difficult to prepare as you may think, and the reward is definitely worth the effort. Vale la pena!
Ingredients
2 oz Thin rice vermicelli
8 Rice paper circles (8˝ inches)
8 Handfuls of Mesclun mix
1 Large carrot, shredded
1 Shallot, minced
2 Mangoes, peeled and sliced
˝ c. Fresh basil leaves
1 tsp. Sambal Oelek
˝ c. Rice wine vinegar
2 tbs Sesame oil
1 tbs. Fish sauce
˝ c. fresh mint leaves
4 oz. Fresh bean sprouts (1 cup)
Directions
Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside. Dip sheet of rice paper in luke warm water and transfer to work surface that is covered with a damp kitchen towel. Wait about 30 seconds or until wrapper is pliable

Place a handful of Mesclun mix on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom. Place tablespoons vermicelli, 1 tablespoon shredded carrots, 2 slices of mango, 1 tablespoon each of basil and mint, and 2 tablespoons bean sprouts on top of the mix. Fold up the bottom 2-inch border of rice paper over the filling. Fold upward again to enclose the filling. Fold in the right, then the left edges of the wrapper. Continue folding until a tight cylinder is formed. Transfer to a serving tray and cover with a damp paper towel. Continue filling and rolling until all ingredients are used up. Combine the remaining ingredients to create a spicy dipping sauce for your completed spring rolls.

All of the dry ingredients and the sauces can be found at your local Asian grocery, and will soon be available through our delivery service… (Sambal Oelek is a hot chilli paste)

Enjoy!



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