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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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Mango Spring Rolls with Peanut Sauce

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Mango Spring Rolls with Peanut Sauce

From BLUE EGGS AND YELLOW TOMATOES

I like to bring these Vietnamese-inspired spring rolls to those parties where you are asked to “bring an appetizer.” Because they are not fried, they are relatively easy to make, pretty, vegetarian, and really impressive. I also make these for a light lunch.

Yield: 12 spring rolls

Peanut Sauce
½ cup natural-style creamy peanut butter

2 tablespoons golden brown sugar, firmly packed

1 tablespoon nam pla (Thai fish sauce)

1 teaspoon Thai red curry paste

Spring Rolls
½ English hothouse cucumber

12 (6-inch) rice paper rounds

12 very large basil leaves

¾ cup mint leaves, lightly packed

24 cilantro sprigs

1 slightly firm mango, thinly sliced

To make the sauce: Whisk together the peanut butter, brown sugar, nam pla, curry paste, and ½ cup water in a medium-sized bowl. (The sauce can be prepared up to 2 days ahead. Cover and refrigerate.)

To make the spring rolls: Cut the cucumber into 2 ½-inch-long strips that are ¼-inch thick. Fill a large bowl with warm water. Working in batches, soak 3 of the rice paper rounds in water until softened, about 2 minutes. Remove the rounds from the water and arrange in a single layer on a work surface.

Place 1 basil leaf in the center of each round and sprinkle with 1 tablespoon of the mint leaves. Place 2 cilantro sprigs atop the mint. Place 2 mango strips, then 2 cucumber strips atop the cilantro. Fold one edge of each round over the filling. Fold in the ends and roll up the rice paper rounds tightly, enclosing the filling. Transfer to a platter. Repeat with the remaining rice paper rounds and filling.

Cover the rolls with moist paper towels, then plastic wrap; chill. (The rolls can be prepared up to 6 hours ahead. Keep chilled.)

To serve, slice the rolls in half and serve with the peanut sauce.

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