Mango Power Lunch with Fresh Summer Mango Rolls from 'Vegan with a Vengeance'

Mango power Friday lunch with this recxipe from Vegan with a Vengeance, 10th Anniversary Edition (Da Capo Lifelong Books, May 2015) by Isa Chandra Moskowitz of Post Punk Kitchen...

Fresh Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Makes 25 Rolls

4 ounces very thin rice noodles
25 rice paper wrappers
(plus extra in case some tear)
1⁄4 cup roasted peanuts,
very finely chopped
1 mango, peeled and sliced into matchsticks (see Fizzle says, page 167)
1 ripe avocado, peeled and cut into long, thin slices
1 cup bean sprouts (or seedless cucumber, sliced into matchsticks)
1⁄2 cup fresh cilantro leaves

Fresh Mango Springrolls

Sweet and Spicy Dipping Sauce (page 90)

Crisp vegetables and sweet mango make these the perfect treat for a hot summer’s night when the last thing you want to do is turn on the oven. The avocado provides the perfect creaminess to make them complete. The noodles are the only things that require cooking, and they’re done in 10 minutes. 

Cook the noodles according to the package directions. Drain and run them under cold water until they feel cool. Transfer them to a bowl and begin your rolls.

Have ready a pie pan or large, wide bowl filled with hot water (tap water is fine) and clean counter space or a cutting board. Place the rice paper wrappers, two at a time, into the water until they are flexible (30 seconds to a minute). Carefully remove from water and lay flat on a clean surface. In the lower two-thirds of the roll, place a tablespoon of noodles and sprinkle a few of the chopped peanuts (about 1⁄2 teaspoon) over them. On top of that, place four mango strips and a slice or two of avocado. On top of that, place six or seven bean sprouts and three or four cilantro leaves. Fold the left and right sides over the filling, then take the bottom of the wrapper and begin rolling. It may take a couple of tries to get it right, but keep it up and you’re on your way to summer roll heaven.

Keep wrapped and chilled until ready to eat and serve with small fingerbowls of the dipping sauce.
A great way to keep summer rolls fresh if you aren’t serving immediately is to line a baking dish
with damp paper towels. Then line the rolls in a single layer. Add another layer of damp towels,
and another layer of rolls. Finally, cover with more damp paper towels, wrap in plastic wrap,
and refrigerate. They will keep for up to a day. If you are choosing to do this, then remember to
sprinkle the avocado with lemon juice before rolling, so that it stays fresh and green.

Sweet and Spicy Dipping Sauce

Makes ¾ Cup

1⁄4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 garlic clove, minced
3 tablespoons roasted peanuts, chopped
11⁄2 teaspoons sugar

(* Reproduced with permission from Vegan with a Vengeance, 10th Anniversary Edition -Da Capo Lifelong Books, May 2015- by Isa Chandra Moskowitz of Post Punk Kitchen...Photos by Kate Lewis)

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