Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

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Main Ingredient: Vegetables, Fruit
Menu Part: Entree
Cuisine Type: Asian
Serves: 12 rolls

This roll features mango, snow peas, red bell pepper and scallions and is topped with a Vietnamese Dipping Sauce made with chopped garlic, oyster sauce, ketchup, red wine vinegar, peanut butter and sesame oil. Serve the roll with the accompanying Thai Peanut Soba Noodles.

Ingredients

12 10-in. pieces rice paper
11⁄2 lb. ripe mango, peeled, cut into 1⁄4-by-3-in. strips
11⁄2 oz. green leaf lettuce, torn into pieces
6 oz. snow peas, blanched, slivered
6 oz. thin julienne red bell pepper
11⁄2 oz. scallion, cut in 3-in. strips
4 tbsp. fresh cilantro leaves
24 oz. Vietnamese Dipping Sauce (recipe follows)
36 oz. Thai Peanut Soba Noodles (recipe follows)

Vietnamese Dipping Sauce
Yield: 24 ounces

1⁄2 tsp. fresh chopped garlic
1⁄4 tsp. fresh chopped ginger
2 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. + 2 tsp. ketchup
2 tbsp. water
2 tbsp. granulated sugar
2 tbsp. red wine vinegar
1⁄8 tsp. crushed red pepper flakes
11⁄2 tsp. sherry wine
6 tbsp. peanut butter
1 tbsp. + 11⁄2 tsp. sesame oil 

Thai Peanut Soba Noodles
Yield: 12 3-ounce portions

9 oz. soba noodles, dry weight
31⁄2 oz. shredded green cabbage
31⁄2 oz. matchstick carrots
31⁄2 oz. julienne red bell pepper
41⁄2 oz. cucumber, peeled, seeded, halved
2 tsp. fresh chopped cilantro
2 tsp. fresh chopped mint
1 tsp. fresh lime juice

Steps

1. For each order, soak rice paper in warm water until soft, 5 to 10 seconds.

2. Layer along middle of each piece of paper: 2 ounces mango strips, 1/8 ounce lettuce leaves, 1/2 ounce slivered snow peas, 1/2 ounce red bell pepper, 1/8 ounce scallion strips and 6 cilantro leaves.

3. Gently roll “burrito style,” keeping seam side down. Split roll in half with clean wet knife and serve with 2 oz. Vietnamese Dipping Sauce and 3 ounces Thai Peanut Soba Noodles.

Vietnamese Dipping Sauce

1. Quickly stir-fry garlic and ginger until they start to brown.

2. Add soy sauce, oyster sauce, ketchup, water, sugar, vinegar, red pepper flakes, sherry wine and peanut butter. Bring to a boil, then reduce heat to simmer for 5 minutes.

3. Stir in sesame oil and cool quickly to 40°F.

Thai Peanut Soba Noodles

1. Bring water to a rolling boil. Scatter noodles into boiling water and cook until tender, 3 to 4 minutes. Drain immediately and cool quickly in cold water.

2. To serve: Combine cooked noodles, cabbage, carrots, peppers, cucumber, Vietnamese Dipping Sauce (recipe above), cilantro, mint and lime juice. Toss well to coat. Hold refrigerated at 40°F or below until service.

Recipe by Sodexo Corporate Services