Vegetarian Mango Spring Rolls

by | Apr 28, 2017 | New Recipe, Recipe Archive, Recipes

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

  • 10 spring roll wrappers (wet under hot water 5-10 seconds)
  • 0 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 Spring Rolls

Reprinted with permission from the American Culinary Federation: Credit: Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado.  The National Culinary Review, April 2017

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved