Let's be together forever. And not just in the spring and summer, but like, all year round. Let's throw macrobiotics to the wind and spend all the seasons in tasty bliss!
Summer roll time! I've been holding on to this recipe for a while now, but with all the obnoxious "I'm not even moving but my boobs are sweating" heat, something is telling me summer is in full swing, and it's time to share. This is a super easy recipe, and there's no cooking required, and it tastes best chilled, and it has rice noodles and fruit and cilantro and... are you convinced yet?
Oh, mango. I heart you so. I love you even more when I can pair you with rice noodles and dip you in sauce.. wait, did that just get weird?
Fresh Mango Summer Rolls
from Isa Chandra Moskowitz
1 mango, peeled and sliced into matchsticks
1 cup bean sprouts or seedless cucumber, sliced into matchsticks
1/2 cup fresh cilantro leaves
4 oz very thin rice noodles
1/4 cup roasted peanuts, finely chopped
20 rice paper wrappers
Cook up your noodles: Boil a medium-sized pot of water. Turn off the heat and add the noodles. Let them soak for 10 minutes, stirring occasionally. Drain the noodles and run under cold water.
Have a pie pan or large wide bowl filled with hot water (like tap water) and a clean counter space or cutting board. Place the rice paper wrappers, 2 at a time, into the water until they are flexible (about 30 seconds). Carefully remove from the water and lay flat on your clean surface. In the lower two-thirds of the roll, place a tablespoon of noodles and sprinkle on some nuts. On top of that place 5 or 6 mango strips, then add your bean sprouts (6 or 7), and finally 3 or 4 cilantro leaves. Fold the left and right sides of your wrapper over the filling, then take the bottom of the wrapper and begin rolling. Keep these wrapped and chilled until serving.
Thai Dipping Sauce
1/4 cup rice vinegar
1/4 cup water
1 garlic clove, minced
3 T. roasted peanuts, chopped
1 1/2 tsp. sugar