Mango Summer Rolls and Thai Green Curry

I really wasn't in the mood for cooking on the day I made these. Really, I wasn't. But then I flipped through a cookbook of mine and it was love a first sight. I had to make these. Luckily there really isn't much cooking involved (since when I made these it was still pretty hot and humid outside). Though there are a lot of other steps that don't involve cooking ;)

This dinner was pretty much like eating at a restaurant. We could have paid a bunch of $$$ for this. Yes, it was that good. And I had left overs the next day and they were just as good, if not better.

The Summer Rolls were perfect. Not too much vermicelli, a nice burst of cilantro, the sweetness of the mango and the crunch of the cucumbers and peanuts made for the perfect combination. And the dipping sauce was nice and tangy. Perfect for a summer's day.

And the Thai Green Curry was also fantastic. Very fresh tasting and lot's of sauce to soak the rice in! I also loved that the red peppers were still slightly crunchy (nothing is worse then soggy red peppers!). I made it with tofu this time, but next time I would try it with chicken. I think maybe letting the sauce soak into the tofu more would make the tofu taste a bit better. I'll have to keep experimenting with it.

                            

Mango Summer Rolls

Serves 4, Adapted from Vegan with a Vengeance

(Printable Recipe)

Ingredients:

1 mango, peeled and sliced (like matchsticks)

1/2 cucumber, sliced (like matchsticks)

1/2 cup fresh cilantro (Feel free to obmit if you don't like cilantro)

4 oz thin rice noodles (vermicelle)

1/4 roasted salted peanuts, chopped

1 package rice wrappers (You probably won't need all of them)

Directions:

1. Boil water in a pot and turn off heat once it comes to a boil. Add rice noodles and let them soak for 10 minutes stirring once in a while.

2. Drain the noodles and run them under cold water.

3. Fill a large pan with hot water and place rice wrapper 1 or 2 at a time until pliable (takes about 30 seconds).

4. Remove rice wrapper from water and pat dry with paper towel (they are less mushy and last longer in the fridge if you do this).

5. In the lower part of the wrapper place about 2 tbsp of the rice noodles, 1 tsp of peanuts, 5-6 slices of mango, 5-6 slices of cucumber and 3-4 cilantro leaves.

6. Fold the left and right sides of the wrapper over the filling and then roll the wrapper up.

7. Repeat until you run out of filling.

Dipping Sauce

Ingredients:

1/2 cup rice vinegar

1/2 cup water

2 tsp Asian chili oil (Or peanut oil with red pepper flakes)

2 cloves garlic, minced

6 tbsp roasted peanuts, chopped

3 tsp sugar

Directions:

1. Mix together and chill.

Green Thai Curry

Serves 4, Adapted from Vegan with a Vengeance

(Printable Recipe)

Ingredients:

For chili paste:

4 jalapanos, seeded and chopped

1/2 cup boiling water

2 tsp coriander seeds, crushed

1 tsp cumin seeds

5 white peppercorns

1 tbsp lemon grass (fresh or from a tube if fresh is not available)

1 tbsp fresh ginger, chopped

3 cloves garlic

1 cup fresh cilantro

2 tsp lime zest

2 shallots, chopped

For the curry:

5 tbsp peanut oil

1 block of firm tofu, pressed and cut into triangles (or you can use chicken)

1 red bell pepper, thinly sliced

1 medium red onion, sliced

1 can of coconut milk

2 tbsp maple syrup

juice of 1 lime

1/2 fresh basil (Thai basil if you can find it)

To make chili paste:

Directions:

1. Place the jalapanos in a bowl and cover with the boiling water and soak for 15 minutes.

2. Toast the coriander seeds, cumin seeds and peppercorns over medium heat for about 2 minutes.

3. Use a food processor or mortar and pestle to grind the spices into a powder. 

4.Add the rest of the ingredients (including the water the jalapanos are soaking in) to the food processor or use a blender and grind into a paste.

To make the curry:

1. Heat 2 tbsp of peanut oil and cook the tofu over medium-high heat until golden on both sides. Put aside on a plate.

2. Heat 2 tbsp of peanut oil and saute the red pepper and onions until slightly tender. Set aside.

3. Preheat a sauce pan and cook chili paste for a few minutes while stirring. Add the coconut milk and heat up over low-medium heat while stirring.

4. Bring to a boil and add maple syrup.

5. Add tofu, red peppers and onions to the curry and cook for 5 minutes.

6. Add basil and let sit off of heat for about 5 minutes.

7. Serve with Jasmine rice.