Make Ahead

A garden roll

June  9, 2011
0 Ratings
  • Makes 6 rolls
Author Notes

While traveling in Thailand I was struck by how incredibly beautiful the food was everywhere. The street vendors with their ingenuity with both food and drinks have inspired me. What I am trying to achieve in this roll is a sweet and sour contrast in flavor and texture. I am using red pepper and mango. If you don't like fish sauce, you can substitute a soy.You could use any number of dipping sauces if you don't want to make the one I am suggesting. I usually serve these with at least two sauces. I like to include a simple sauce made with 1 part fish sauce, 1 part lime juice, 1 part rice vinegar, and 2 parts mirin with fresh grated ginger. A chili, peanut, or hoisin sauce can also work. I suggest you build these rolls with 2 wrappers each. This way you have a sturdy roll, so the contents do not break through while you also artfully enframe the finishing basil leaves. —Sagegreen

What You'll Need
  • One suggested dipping sauce
  • 1/2 cup fresh mango fruit, rough chopped
  • 1/2 cup red bell pepper, cut into slices (no seeds)
  • 1/2 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon red curry or chili paste (more if you want spicier)
  • tiny pinch of sea salt
  • The garden rolls
  • 1 ounce cellophane bean thread noodles
  • 1 tablespoon rice vinegar
  • 12 spring roll skins (also known as rice paper)
  • 1 cup Napa cabbage or lettuce, shredded
  • 1 carrot, julienned
  • 1 small mango, cut into small strips
  • 1 small red bell pepper, julienned
  • 1/2 cup fresh mixed herbs- thai basil, mint, cilantro
  • 2 tablespoons fresh lime juice
  • 12 large basil leaves
  • 1/3 cup crushed peanuts, optional garnish
  1. One suggested dipping sauce
  2. The quantity of mango should roughly equal the amount of pepper that you use for the dip. Puree all ingredients in a blender or food processor. Taste and adjust seasoning to balance the acidity and heat.
  3. Chill thoroughly until serving. Pack in a spillproof container for travel.
  1. The garden rolls
  2. Cover and soak the dry cellophane noodles in hot water for 15 minutes. Snip into @ 4 inch lengths. Drain and toss with a little vinegar. Set aside.
  3. Working to make one roll at a time, soak 2 of the spring roll skins in hot water for less than a minute. Drain and place one skin on a work surface while you keep the other one moist in between 2 moist paper towel sheets. It is best to soak the paper towels first and then wring them out.
  4. Leaving one inch margin all around the skin, arrange 1/6 of the cellophane noodles on top of the base skin. Next on top of that arrange the 1/6 of each: the julienned carrots and peppers around the mango slices, the mixed herbs, and the shredded lettuce or cabbage.
  5. Fold the uncovered sides in first and then firmly roll the whole skin up from the bottom. Then moisten the seam with a little lime juice and press to seal closed. Next arrange two large basil leaves on the outside top and bottom of your rolled, filled roll. Take the second moistened skin and roll that around the filled roll, following the same process as with the first skin. The first roll is now ready. Repeat the whole process with the other 5 rolls. Keep the completed rolls chilled wrapped in moistened paper towels, stored in plastic bags until serving, for up to a day in advance. You can then pack in an attractive bag for a picnic basket.
  6. To serve slice each roll into 4 pieces. Let come to room temperature. Serve with dipping sauces as suggested above and in the head note. Add crushed peanut as a garnish, if you like.

See what other Food52ers are saying.

  • TiggyBee
  • lorigoldsby
  • Sagegreen
  • boulangere
  • fiveandspice

16 Reviews

TiggyBee June 10, 2011
Looks good enough to eat! Art!
Sagegreen June 11, 2011
Thanks, TiggyBee! You can eat these guilt-free, too. I do think of them as edible art! They are refreshingly healthy and lively in color, texture, and taste.
lorigoldsby June 10, 2011
This is Gorgeous! I never thought to use double wrappers and really appreciate your clear notes.
Sagegreen June 10, 2011
Thanks, lori. The double wrappers are not too heavy, either, especially with a fruity, ample dipping sauce.
Sagegreen June 10, 2011
To the dipping sauce I describe in the headnote, you also want to add a pinch of sugar, (palm sugar recommended) for balance.
Sagegreen June 9, 2011
Thanks, b. These can offer as aesthetic therapy any day.
boulangere June 9, 2011
Absolutely beautiful
Sagegreen June 9, 2011
Thanks, sdebrango. You can make these a day ahead and they do keep. I do like looking at these, as much as eating them! I do tend to savor these, but that does not prevent me from eating them up. You can always make more.
Sagegreen June 9, 2011
Thanks, 5&s. It is always great when you have something that not only is healthy but also tastes so good.
fiveandspice June 9, 2011
Gorgeous! Truly gorgeous! And I bet they taste gorgeous too.
Sagegreen June 9, 2011
Thanks, hardlikermour! I really think the pepper and mango are so perfect together. That is why I like my dipping sauce so much for them.
Sagegreen June 9, 2011
Thanks, Panfusine. And these are all vegetarian. They work so well in this hot weather that way, too.
hardlikearmour June 9, 2011
Wow! Gorgeous! Love the flavor combination, too.
Panfusine June 9, 2011
feast for the eyes sagegreen.. & congratulations on the soda fountain EP pick!
Sagegreen June 9, 2011
Thank you, Sadassa. I was supposed to be writing, but I could not resist stealing some time to make a batch of these as a long break.
Sadassa_Ulna June 9, 2011
So fresh and pretty I bet these are amazing!