Cold Mango & Vegetable Spring RollFrom ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT
We often get requests for vegetarian and vegan dishes and like to find alternatives that are both healthy and tasty. I recently modified a recipe I've use with shrimp, substituting mango which gives these light appetizers a fresh, bright taste. Served with a cashew dipping sauce makes for a wonderful start to an Asian inspired meal. Taking a little time to prep, these non-fried rolls are made a head of time and use rice paper a fun ingredient to work with.
1 ripe mango, peeled and cut into strips
3/4 cup finely shredded carrot
1/4 cup finely chopped scallion greens
1 teaspoon rice wine vinegar
Twelve 6 1/2 inch rounds of rice paper
3/4 cups fresh cilantro leaves
3/4 cup finely shredded Bibb lettuce
3/4 cup alfalfa sprouts
Cashew Dripping Sauce
1 cup unsalted roasted cashew nuts (lightly salted ones also work)
1 tablespoon vegetable oil
3/4 cup plain yogurt
2 cloves minced garlic
1 tablespoon fresh lemon juice
1 tablesoon soy sauce
cayenne pepper to taste
Toss carrots, and scallion greens with vinegar and salt and pepper to taste in a small bowl.
Fill a small pan with warm water. Place a rice sheet in the water for 45 seconds until pliable. Drain on a paper towel. Put sheet on a work surface and arrange 1 tablespoon ceilantro leaves in a horizontal line across bottom, leaving a one inch border on the bottom edge of each side. Top the leaves with mango then carrot mixture, a tablespoon each of lettuce and alfalfa. Salt and pepper to taste. Roll up the filling tightly in the sheet, folding in 2 sides for the sheet to enclose the filling and continue rolling.
Continue with remaining 11 sheets, placing each on a tary and cover with damp paper towels. When finished making the rolls cover the tray (leaving the damp paper towels on the spring rolls) tightly with plastic wrap.
The rolls can be made and refrigrated up to 6 hours ahead of time. When serving cut rolls diagonally, garnish with cilantro leaves and serve with dipping sauce.
Blend cashews and oil in a food processor, scaping down the sides to make a paste. Add remaining ingredients, salt and pepper to taste and blend until smooth. Can be made 4 days ahead and kept chilled, covered. Bring to room temperature before serving.