Vegetable and Mango Rolls with Hoisin Sauce
- 1 pkg. rice paper (medium size -
available at Chinese grocery stores)
- 4 oz. (100 mg) rice noodles
- 1 carrot
- 1 sweet mango
- 1 red pepper
- 1 cucumber
- salt and pepper
Cook the rice noodles according to the
package diections. Rinse with cold water, drain and allow to cool.
Slice the carrot, sweet mango, red pepper, and cucumber(seeded) into
thin sticks, about 3 inches (8 cm) long.
To prepare the rice paper, put
warm water in a pie plate and soak each rice paper until it starts to feel
pliable. Remove, let drip, and place on a cutting board, patting dry the top
with a paper towel.
Place a piece of lettuce in the centre and add about
1/8 cup (30 ml) of the rice noodles. Season with salt and pepper. Arrange
slices of carrot, sweet mango, red pepper, and cucumber, lengthwise on top of
the noodles. Drizzle 1/2 - 3/4 tsp ( 3-4 ml) of Hoisin sauce along the length
of the vegetables. Fold the sides of the rice paper over the ends and then roll
from the other side, sealing the roll. (The rice paper should stick to itself.)
The rolls can be refrigerated until serving time. Serve with additional Hoisin
dipping sauce. Makes about 16 rolls.