Spring Veggie Curry Rice Paper Rolls with Mango Cardamom Sauce
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Roll right into spring with these colorful veggie rolls!
When the weather starts to warm up in the Midwest, I always find myself reaching for vegetables to add to my meals and snacks. These rice paper rolls are a clear reflection of this tendency.
Bite-size and baked until crispy, thin and translucent rice paper pieces are stuffed with a flavorful spring-inspired filling of cauliflower, asparagus, peas and chickpeas with a dash of curry powder for some spice.
While these rolls are delicious are on their own, a dipping sauce is always a welcome, so I added citrusy cardamom to a classic mango chutney. The bright, tropical flavors paired perfectly with the hearty crunch of the veggie-packed bites! To ensure that the rice paper gets extra crispy, I recommend baking them on a wire rack.
Whether you’re brunching or snacking, these rice paper veggie rolls are guaranteed to deliver the flavors and colors of the season!
Spring Veggie Curry Rice Paper Rolls with Mango Cardamom Sauce
Servings: 2
Ingredients
For the Mango Cardamom Sauce
- 1 Kent mango, seeded and chopped
- 2 tsp. fresh ginger, grated
- ¼ cup Heinen’s pure organic maple syrup
- ¼ cup lemon juice
- ¼ tsp. Heinen’s ground cardamom
- ¼ tsp. Heinen’s ground turmeric
- ⅛ tsp. Heinen’s red pepper flakes
- ¼ cup water
- A dash of black pepper
- A pinch of sea salt
For the Rice Paper Rolls
- 1 tsp. Heinen's coconut oil, plus more for brushing
- ½ tsp. Heinen’s cumin seeds
- ¼ red onion, chopped
- 2 cups cauliflower florets, cut into small pieces
- 2 garlic cloves, grated
- ½ tsp. fresh ginger, grated
- ½ cup Heinen’s chickpeas, drained and rinsed
- ½ cup Heinen’s frozen peas
- ½ cup asparagus, chopped into ½-inch pieces
- 2 tsp. Heinen’s curry powder
- 1/4 cup almonds
- 15 6-inch Star Anise Foods spring roll rice paper
- A dash of black pepper
- A pinch of sea salt
Instructions
- Preheat the oven to 400°F. Place a wire rack over a sheet pan. Brush the wire rack with coconut oil.
- In a saucepan, combine all of the ingredients for the mango sauce. Bring the mixture to a boil and gently simmer for 30 minutes, stirring occasionally. Reduce the heat to low, if necessary, to maintain a gentle simmer. Use a hand blender to puree until smooth.
- In a skillet, heat the coconut oil over medium heat and add the cumin seeds. Cook until aromatic, 1-2 minutes. Add the onion and cauliflower and cook until soft, 5 minutes.
- Add the garlic, ginger, chickpeas, peas, asparagus and curry powder. Season with salt and pepper. Cook until the asparagus is bright green, 2 to 3 minutes. Stir in the almonds. Let cool.
- Dip the rice paper into a bowl of water to wet, then place it on a work surface. The rice paper softens as you work on it. Place 3 Tbsp. of the filling in the center and roll up like a burrito. Repeat until all of the filling is used.
- Arrange the rolls on the prepared wire rack. Brush the surface of the rolls with coconut oil.
- Bake at 400°F for 20-30 minutes until golden and crispy. Serve warm with the mango cardamom sauce.
