Helllloooooo mango! Welcome to the season of being the most desired fruit on everyones menu. I love nothing more than creating a dish with mangos! They can be made sweet, savory, or eaten just as they are. The point is, they are versatile and delicious. I'm sure you've heard of that amazing Thai mango and sticky rice dessert. Well, I've been seeing it a lot lately, and decided to turn it into a sweet/savory dish by rolling it in rice paper and dipping it in my famous peanut sauce. These little rolls are fun and easy to make, and they satisfy that sweet/salty need. By adding the yellow bell peppers, carrots, cilantro and peanut sauce, it really drives home that umami taste. All the flavors come together organically and create a flavor explosion! Wow! Who doesn't want to experience that? It takes two to mango, so join me in making these ridiculously ravishing rolls!
1cup sticky rice ( I buy this premade. Click here for the kind I like)
1/2 cup coconut cream
1 ripe mango
1/2 bell pepper, thinly sliced
1 carrot, thinly sliced (I used a peeler)
1 bunch cilantro, leaves kept whole
6 rice paper spring roll wraps (found in the asian aisle of the grocery store)
Ginger Peanut Sauce
1/2 cup natural peanut butter( I like it crunchy! I use this brand)
4 Tbsp coco aminos (I use this brand)
1/2 lime, juiced
1 tsp chili garlic paste (asian aisle of the grocery store)
1/2 tsp freshly grated ginger
hot water to thin
Prep fruit and veggies and set aside for assembly.
Prepare the rice if making from scratch. I used a premade sticky rice, warmed it in a pan with 1/2 cup coconut cream for 1-2 min on med heat. Put lid on and set aside.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
Peanut Sauce: Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time and whisk until it's pourable but thick. Set aside.
Using a large Pyrex mixing bowl or skillet, add hot water (make sure it's not too hot to where you burn your hands!) and submerge a rice paper (one at a time) to soften for about 10-20 seconds. If you let it soak too long it will be too fragile to work with, not long enough they will be too stiff.
Once soft, transfer to a slightly damp surface (I found a plate works best), and gently smooth out into a circle.
Add carrots, peppers, mango, rice, and a few cilantro leaves. Fold bottom over the fillings, then gently roll over once and fold in the sides to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh. *If you want them to look pretty, start with the cilantro first, then layer from there.
Repeat this process until all toppings are used. Serve with dipping sauce.