Mango Summer Rolls with Walnut Ginger Dipping Sauce

By Le Petit Chef
Total Time
45 Mins
Serves
5
Serving Size
2 spring rolls
Meal
Dinner Lunch
Course
Appetizers Main

DESCRIPTION

These summer rolls are filled with rice noodles and crisp colorful vegetables. Served with a zesty sauce, these are a refreshing main dish or appetizer on a warm summer evening.

Prep Time
35 Mins
Cook Time
10 Mins
Total Time
45 Mins
Calories
330
Total Fat
7
Saturated Fat
1
Polyunsaturated Fat
4.913
Monounsaturated Fat
1.098
Cholesterol
0
Sodium
490
Carbohydrates
61
Dietary Fiber
3
Total Sugars
17
Protein
6
Vitamin D
0
Calcium
45
Iron
1
Potassium
310

Ingredients

Walnut-Ginger Dipping Sauce

  • 1/2 cup California walnuts, divided
  • 1/4 cup hot water, plus additional if desired
  • 2 tablespoons soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 3 medium or 2 large fresh dates
  • Zest and juice of 2 limes

Summer Rolls

  • 4 oz. thin rice noodles
  • 10 round rice paper wrappers
  • 1/2 cup thin julienne strips mango
  • 1/2 cup thin julienne strips red bell pepper
  • 1/2 cup thin julienne strips peeled cucumber
  • 1/3 cup fresh mint leaves, torn into strips
  • 1/3 cup fresh basil leaves, torn into strips

Preparation

  1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.
  2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.
  3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.
  4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.
  5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.