Ingredients for 4 persons
For the filling:
- 150 g glass noodles
- 60 g roasted macadamia nuts
- 2 ripe mangoes
- 5 g fresh mint leaves
- 5 g thai basil leaves
- Rice paper (at least 24 sheets)
For the dip:
- 50 g sugar
- 20 ml water
- 30 ml lime juice
- 1/3 grated lime peel
- 30 ml fish sauce
- 40 ml TOMAMI Japan 🛒
- 2 tbsp of roasted sesame seeds
- 20 ml sesame oil
Preparation
For the filling, cook the glass noodles in boiling water without salt until they are al dente.
Then rinse in cold water, drain and cut into pieces about 2 cm long. Roast the sesame seeds and the macadamia nuts separately at 160 ° C in the oven until they have turned light brown.
Peel the mangoes, carefully, halve and remove the kernel. Cut the mango halves again crosswise, then into slices approx. 0.5 cm thick. Crush the macadamia nuts coarsely.
For the TOMAMI dip, cook the sugar until it turns to a light caramel colour, then deglaze with the water. Add the fish sauce, TOMAMI Japan 🛒, sesame oil, lime juice and grated peel. Bring to the boil, reduce and leave to cool down. Stir in the roasted sesame seeds and adjust the seasoning as required.
Briefly moisten the rice papers individually in a large bowl of cold water and place onto a slightly damp cloth. Spread the glass noodles, mango strips, macadamia nuts, mint and Thai basil onto the rice sheets and carefully roll up tightly. After rolling half, roll the edges to the inside. to create a closed roll. Make 5 mango rolls per person.
Preparation time: 50 minutes
A recipe by Jean-Philipp Schneider, chef and product development manager at the Old Spice Office in Klingenberg.
Product from the recipe
