My good friend Valentina was having a get together with her friends to discover the different flavors of hot sauces. It was to be a pot luck of sorts. Since I didn’t have a hot sauce to contribute (other than a bottle of Frank’s) I decided to make something that would go well with hot sauces, or could be a palate cooler.
I’ve made Spring Rolls on many occasions (including once at the University Farmers Market with kids).
This time, I decided to add a secret ingredient – mango! Why you might ask? The sweetness of mango goes really well with bell peppers and cucumbers, plus it is cooling against the hot sauce.
There’s really no recipe for this. All you need are a stack of spring roll papers (made from tapioca flour) and a collection of “suffers”. If you look at the photo above, you will see my selection of English cucumber, carrots, red bell pepper, cilantro, bean sprouts, and mango.
Soak spring roll wrappers in hot water just until they become pliable and translucent (do this one wrapper at a time). Carefully remove the wrapper and lay over a plate (try to discard as much water as possible). Lay your toppings in the lower part of the wrapper, in a tight, small pile.
Continue to make Spring Rolls using up the wrappers and filler ingredients. You might want to lightly drizzle the spring rolls with sesame oil to prevent them from sticking. The sesame oil will also add a nice toasted rich nutty flavor.