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Garden Rolls with Spicy Orange Mango Dipping Sauce

Asian salad in a rice paper wrapper - the ultimate fast food

Garden Rolls

Garden rolls (a.k.a fresh spring rolls) are best eaten as they are made. We stood around the kitchen rolling, dipping, and devouring.

Once the sauce is made and the fillings prepped, garden rolls are quick to make, and bliss to eat. Plus they are cheaper, fresher, and more delicious than any that you could buy.

Prepare the fillings and keep in the fridge, then you can eat garden rolls for days, any time you want. A cheering thought!

Total Prep Time: 30 Minutes

4 Servings

Nutrition Data, 214g Serving: 459 cal, 54 g carb, 23g fat, 537mg sodium, 4g fiber, 13g protein, low Cholesterol, good source Vit A, C, K, Folate. Estimated glycemic load 33

Orange Mango Sauce Ingredients:

  • One very ripe mango
  • Juice of one orange
  • 1 Tbsp lemon or lime juice
  • 1/4 cup full fat coconut milk
  • 1 Tbsp Braggs liquid aminos or soy sauce
  • 2 tsp apple cider or rice vinegar
  • 1 tsp toasted sesame oil, or any cooking oil
  • 2 cloves garlic minced
  • 1 Tbsp peeled and grated fresh ginger (1 inch piece)
  • 1 pinch cayenne pepper OR to taste
  • Salt to taste
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Sauce Directions:

  1. Blend mango, orange juice, lemon juice, coconut milk, Braggs or soy sauce and vinegar until smooth
  2. Heat oil on medium low in a small fry pan. Add minced garlic and ginger and stir fry until soft.
  3. Blend cayenne, salt, oil, ginger & garlic mixture with the fruit mixture

Garden Roll Ingredients:

  • 12 sheets 8 inch dried rice paper rounds
  • 12 half leaves green leaf lettuce
  • 1 medium zucchini or cucumber cut in 3 inch matchsticks (3 dozen)
  • 2 medium carrots peeled and cut in 3 inch matchsticks (3 dozen) OR grated in long strips
  • Cooked thin rice noodles, bean sprouts, bean thread noodles OR cooked rice
  • 8 oz firm tofu, cut in thin strips and marinated in Braggs or soy sauce
  • 1 cup chopped fresh herbs - flat leaf parsley, cilantro, mint or basil
  • Sliced avocado
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Garden Roll Directions:

  1. Make the orange mango dipping sauce and pour into a bowl
  2. Prepare all filling ingredients for the garden rolls and arrange on a large board or in containers
  3. Add hot but not boiling water to a large flat pan
  4. Dip one rice paper round in hot water for two seconds, and then lay it on an oiled cutting board. A plastic mat or rubbing a little oil on a counter top will also work.
  5. The rice paper will continue to absorb water and become more transparent and pliable - and sticky
  6. Layer fillings on the top 1/3 of the wet rice paper, starting with half a lettuce leaf; then carrot & zucchini; then noodles, rice or sprouts; then fresh herb and avocado.
  7. To roll, fold the top of the rice paper over the filling, tucking and compressing the filling and rolling a little
  8. Fold each side of the rice paper over the ends into the middle. Continue rolling tightly until the filling is firmly wrapped.
  9. Repeat process with another rice paper round, until you have as many garden rolls as you want. If you're making quite a few, change the water so that it's always hot.
  10. To eat, start out dipping one end of a roll in the sauce, and then bite it off. After that, spoon the sauce into the roll so your filling doesn't end up in the sauce.
Garden Rolls 1
Garden Rolls 2
Garden Rolls 3
Garden Rolls 4

Recipe Tips:

Don't stack the rolls or arrange them so that they are touching - so that they don't stick together.

Feel free to use any kind of sweet and sour dipping sauce that you like, bought or home made.

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Rice papers were $6 at my local big box store in the Asian food section, with enough papers to make at least 20 rolls. They are much cheaper at Asian grocery stores. Handle the package of rice papers with care. They are fragile and no use to you if they are broken up.

Rice noodles and bean thread noodles can be pricy - again, they are MUCH cheaper at Asian grocers. But ordinary rice will also work just fine. If you can find fresh bean sprouts, those are ideal, but any kind of sprouts will work.

I used what I had on hand for filling the rolls, but there are many other possible ingredients for garden rolls, e.g. jicama, white radish, green onions, cucumber, shredded Chinese cabbage or kale, spinach or chard, sliced mushrooms.

You can also buy garlic chili sauce and use powdered ginger instead of mincing and frying garlic & ginger and adding cayenne powder.

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