Rice Paper Rolls with Mango Recipe

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Ingredients

For the rice paper rolls:
6 sheets Vietnamese rice paper
1 avocado
1 cucumber
three small carrots
1 mango
3 inexperienced onions, reduce into jewelry
1 cup purple cabbage, cut into thin stripes
about 6 radishes, reduce into thin slices
1 cup fresh mint
2-three cups lettuce, cut into thin stripes
1 - 1 half of cups cooked glass noodles
For the fried sesame tofu (optional):
7 ozblock company tofu
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds
For the peanut dipping sauce:
1/4 cup chunky peanut butter
2 teaspoons soy sauce
1 clove of garlic, minced
three-4 tablespoons heat water
half of teaspoons sriracha sauce (non-obligatory)

Instructions


  1. Cut the avocado, the carrots, the mango, the lettuce, and the pink cabbage into aspect stripes.
  2. When you are accomplished cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get reasonably moist on each sides. Don't let them soak too lengthy, so they don't get too tender.
  3. First make the tofu (it is optionally available but in reality yummy): Cut the tofu into skinny stripes (approximately zero.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and prepare dinner for approximately four mins till the tofu is brown and crispy. Then add the sesame seeds and cook for every other minute.
  4. When you soaked the rice papers, fill them with the greens and the tofu (if the use of) and wrap them like a burrito. I assume it's pleasant to middle the filling and then roll it up and fold within the two side flaps.
  5. Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the nice and cozy water, and the sriracha sauce.
  6. Serve the rice paper rolls with the peanut dipping sauce.

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