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.


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


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