Kiddy Spring Rolls with Mango Sauce

Posted 2013-11-29 by Ulla Kofoed Krause ⇒ follow

With mangoes in high season this is a real treat on a windy November day.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 18 servings

Ingredients
1 loose handful of potato noodles (from Asian store)
1 brown onion, chopped
1 tbsp grape seed oil
2 tbsp kecap manis (Indonesian soya sauce)
1 carrot
1 thick boat slice of pumpkin
1 handful of been sprouts
1 handful of chopped cabbage
18 sheets frozen spring roll wrappers, thawed
1 egg whisked (add salt and pepper)
salt and pepper
oil for frying
1 ripe mango (mashed with a fork)

Method

Bring 1 litre of water to the boil for the potato noodles

Simultaneously heat a frying pan to hot, add the oil and sauté the chopped onions until golden.

Add the kecap manis and toss a minute or two until the onions are covered and the sauce is heated up then let it cool off.

Grate the carrot and pumpkin.

Break the cabbage into small pieces with your fingers

When the noodles are boiled rinse them in cold water then drain.

Spread your spring roll wrapper out (corner pointing towards you) and add the filling in the middle in a pile the shape of a finished roll.

Fold the bottom part over the filling then do the same with the right flap followed by the left flap.

Brush the whisked egg over the bottom half of the wrapper and roll over the top flap to seal.

Press gently.

Heat the frying pan again and add more oil to fry the spring rolls (as many as fit on the pan in one time).

When golden and crisp place on a wire rack to cool down.

Peel the mango and mash it with a fork in a small bowl, ready to pour over the spring rolls for a superb fresh contrast to the soya you would serve with them.

The spring rolls go well with rice and salad and are fine just as finger-food at parties.

As you can see in the photos the kids enjoy cooking this meal too!!

Categories
#kids_treats
#healthy
#quick
#finger_food
#appetisers
#asian
#family

%recipeyum

224331 - 2023-07-17 08:09:40

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