Mango Spring Rolls

Spring rolls can seem like a daunting task to make, but with a little patience and a sense of adventure you can become a pro. The trick with spring rolls is the rice paper roll. If you soak it too long or in too hot of water the rice paper falls apart. If you don’t soak it long enough it can be too gelatinous or rubbery.

Take your time to find the soaking temp and time that works best for you. I use boiled water and increase my soaking time as the water cools. Once the rice paper becomes pliable in the water it’s ready to be pulled out. Be patient with yourself and you will get the knack for it.

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Mango Spring Rolls
A refreshing recipe that's perfect for a warm spring day.
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Prep Time 20 minutes
Servings
rolls
Ingredients
Rolls
Peanut Dipping Sauce
Prep Time 20 minutes
Servings
rolls
Ingredients
Rolls
Peanut Dipping Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Rolls
  1. Preheat a non-stick skillet to medium-high. Slice tofu into thin strips. In a small bowl combine tofu strips and soy sauce. Let soak for 5 minutes.
  2. Cook tofu in preheated skillet until browned on each side. Remove from pan and set aside.
  3. Fill a shallow bowl with warm water. Dip rice paper in the water until they become wet on both sides. Remove when rice papers become pliable.
  4. Lay the softened rice paper on a damp cutting board. Add the vegetables making a small pile as if making a burrito.
  5. Top with tofu and sprinkle with sesame seeds. Roll the rice paper around the vegetables as if rolling a burrito; roll the top third down, fold in the sides, and then continue to roll the remaining way. Roll it firm and tight but not so much that you break through the paper.
Dipping Sauce
  1. In a medium bowl, combine all ingredients for the dipping sauce. Wisk to blend.
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