Vegetarian Mango Spring Rolls

by | May 3, 2019 | New Recipe, Recipe Archive, Recipes

Reposted with permission from the American Culinary Federation, credit to Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado
The National Culinary Review, April 2017


10 spring roll wrappers (wet under hot water 5-10 seconds)
20 thin, fresh, ripe mango slices from peeled, pitted mango
10 oz. cooked brown rice, cold
10 fresh basil leaves
10 fresh cilantro sprigs
10 fresh mint leaves
10 (3-4 inch) green onion pieces, green part only
20 (2-inch long) red pepper, thin julienne
Mango Nuoc Cham (recipe follows)

Mango Nuoc Cham
3 T. sweet chili sauce
½ t. Sriracha
½ t. fish sauce
2 T. fresh mango, pureed
2 t. fresh lime juice
1 t. fine-minced carrot
1 medium garlic clove, fine-minced
½ cup water
Salt, to taste


1. On cutting board, with 2-4 wet spring roll wrappers at a time, put 2 mango slices opposite each other on each roll. Add 2 leaves each basil and cilantro; add 3 mint leaves. Add 1 oz. brown rice; add 3-4 pieces red pepper julienne. Fold sides of wrapper over so each covers half filling; roll into “cigar.”

2. Prepare pre-shift; hold approximately one shift, well-wrapped, refrigerated.

3. Serve with mango nuoc cham dipping sauce.

Mango Nuoc Cham
METHOD: Mix all ingredients together. Let sit 12-24 hours to bloom. Season to taste with salt. Pour into bowl; hold for service.


10 servings