MANGO SPRINGROLLS WITH THAI DIPPING SAUCE

MANGO SPRINGROLLS WITH THAI DIPPING SAUCE image

Yield 4

Number Of Ingredients 14

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4 sheets rice paper
4 pieces butter lettuce
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
8 sprigs cilantro
1/2 mango, sliced into 1/2" spears
1/4 cup coconut, toasted
1 1/2 Tablespoons ginger, peeled and chopped
1 Tablespoon shallot, chopped
1/2 Tablespoon black bean sauce
1/3 cup vegetable stock
1/2 cup brown sugar
2 Tablespoons tamarind sauce
1/2 tablespoon salt

Steps:

Process coconut, ginger, shallots and black bean sauce in a food processor until a smooth paste. Add vegetable stock as needed. In a saucepan, combine the coconut-ginger paste, vegetable stock, sugar, tamarind and salt. Stir well and bring to a boil over medium heat, stirring often. Boil for 2 minutes. Reduce heat to reach a gentle boil until the sauce is dark brown and thickened, about 10 minutes. Soak rice paper in room temperature water until soft. Fill each paper with a piece of butter lettuce, carrots, zucchini, cilantro and 2 mango spears. Roll like a burrito. Serve with dipping sauce.