Vietnamese spring rolls with mango and cheese recipe


Classical Vietnamese spring rolls with sprouts, nutmeg cheese and tamarind sauce.


For Sheet, Mango and Marinade
  • 1 young coconut
  • 1 tsp psyllium husk
  • Pinch of salt
  • 1/3 tsp agave nectar
  • Pinch of ground pepper
  • Water as needed
  • 1 mango, cut into thick strings
  • 2 tbsp tamari
  • Pinch of salt
  • 1 tsp olive oil
  • Pinch of ground garlic (dehydrated and grind)
  • Pinch of ground pepper
For Nutmeg Cheese and Tamarind Sauce
  • ½ cup almond butter
  • Pinch of salt
  • 1 tbsp olive oil
  • Pinch of white ground pepper
  • Some vinegar
  • Pinch of ground nutmeg
  • 1/3 tsp minced garlic
  • Water as needed
  • 1 cup tamarind soaked for 1 hour
  • 1 tsp of chopped chilly
  • Pinch of salt
  • ½ tsp minced garlic
  • 2 tsp agave nectar
For Spring Rolls
  • Green Papaya strings
  • Carrot strings
  • Ginger shredded
  • Shallots
  • Red bell pepper strings
  • Mung bean sprouts
  • Bock Choi leaves
  • savory mango
  • Nutmeg cheese
  • Tamarind sauce
  • Coconut sheet rolls
  • Pinch of sesame seeds
How to Make It
    For Sheet, Mango and Marinade
  1. Blend all the ingredients in a blender; add water when needed. Apply the mixture on a dehydrator sheet in a thin layer and dehydrate for 6-8 hours.
  2. Cut the mango into thick strings. Marinate it with all the ingredients and dehydrate for 12-14 hours.
  3. For Nutmeg Cheese and Tamarind Sauce
  4. Put all the ingredients into a blender and blend; avoid making it too liquid. Blend all the ingredients in the blender.
  5. For Spring Rolls
  6. Use the coconut sheet on a sushi roll mat. Fill with the ingredients and keep aside the tamarind sauce. Roll the mat carefully. Serve with tamarind sauce on top.

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