I thought about making these all summer but... whatever! I can make summer rolls during the fall! It snowed the day I made these, which was depressing - but these brightened everything right up!
These were so easy to make. I thought that rice paper wrappers would be harder to work with! There were only two (small) problems: the first couple wrappers got stuck to themselves but that didn't happen any more after I got used to handling them; the wrappers soak two-at-a-time and sometimes they would get slightly stuck to each other - they just needed to be gently pulled apart though and no ripping occurred.
I could barely taste the mango in these. I don't know if it's because they're not really in season or because I loaded up on the rice noodles and bean sprouts. This recipe could be easily modified - shredded (or matchstick) carrots and cucumber would be especially nice.
The thing that pulls this recipe together for me is the peanut sauce. I didn't use Isa's peanut sauce recipe but instead used the recipe I got from my aunt. When I think of peanut sauce, this is what I think of.
Here is the recipe (I don't know where my aunt got the recipe or if she came up with it herself so, if it's yours, sorry):
- 4 garlic cloves (I really like garlic, but if you are not such a fan then you should cut back)
- 4 tablespoons onion, chopped
- 1 cup peanut butter (I like to use crunchy - for texture - but creamy is fine)
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
- 1/4 teaspoon cayenne pepper
- 1 cup coconut (I usually just use a whole can. But only use a cup if you want it less creamy and more peanut-y)
Combine the garlic and onion in a food processor until well chopped. Add peanut butter, lemon juice, soy sauce, and cayenne pepper. Blend briefly. With motor running, slowly add coconut milk through feeder tube. Process sauce until smooth and well blended, scraping sides as needed. Heat on the stove or in the microwave until warm.