MANGO SUMMER ROLLS
Makes 10 rolls.
Note: Rice stick noodles are available in the Asian section of most supermarkets, as is fish sauce. The rice-paper rounds are located in the produce section, along with wonton wrappers. Cooked shrimp, cut in half lengthwise and added to the filling, makes these rolls a bit heartier. From Meredith Deeds.
• 3 oz. vermicelli rice-stick noodles (see Note)
• 2 tbsp. lime juice
• 1 tbsp. fish sauce (see Note)
• 1 tbsp. sugar
• 10 (8-in.) rice-paper rounds (see Note)
• 60 fresh cilantro leaves
• 60 fresh mint leaves
• 2 mangos, peeled, seeded and cut into matchsticks
• 1 medium seedless cucumber, cored and cut into matchsticks
• 4 green onions, cut thinly on diagonal
• 1 c. carrot, peeled and coarsely grated
• Thai Spicy Dipping Sauce (recipe follows)
In a large bowl soak the noodles in hot water to cover 15 minutes, or until softened and pliable.
Drain the noodles in a colander, then rinse under cold running water and drain well again.
In a large bowl, mix together the lime juice, fish sauce and sugar and mix. Add the noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice paper round in hot water until pliable, 30 seconds to 1 minute. Carefully transfer to a cutting board (if you have problems with the rice paper sticking to the board, lightly oil it).
Arrange a few mango sticks, cilantro leaves, mint leaves and cucumber sticks across the top third of soaked rice paper. Spread 1/4 cup noodles on top and sprinkle some of the green onion and carrot on top of noodles.
Fold top of rice paper over filling and roll up tightly. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.
Make 9 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
Make-ahead: Summer rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap. Let sit at room temperature for 30 minutes before serving.
Nutrition information per serving with sauce:
Calories 152 Fat 1 g Sodium 485 mg
Carbohydrates 35 g Saturated fat 0 g Calcium 29 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 fruit, 1 other carb.
THAI DIPPING SAUCE
Makes about 2/3 cup.
Note: From Meredith Deeds.
• 1 tbsp. chopped green onion
• 1 garlic clove, finely minced
• 3 tbsp. sugar
• 2 tbsp. fish sauce
• 1/3 c. rice wine vinegar
In a small bowl, whisk together green onion, garlic, sugar, fish sauce and vinegar until sugar has dissolved. Let the dipping sauce sit for 30 minutes before serving to allow the flavors to blend.
Make-ahead: This sauce can be made a week ahead and kept covered in the refrigerator.