Prep 15 mins
Cook 0 mins
From the ABC series James can cook. Not yet tried by myself.
- 2 dried bean curd skin
- 2 mangoes
- 6 spring onions
- 1 bunch fresh coriander
- 2⁄3-1 cup bean sprouts
- 2⁄3-1 cup snow pea sprouts
- 1 orange
- 1 teaspoon soy sauce or 1 teaspoon fish sauce
- 1 dash Tabasco sauce
- Keep your bean curd skins covered with a damp towel to stop them splitting.
- Cut the flesh from the mango seeds then remove the skin. Use a large spoon to scoop out the flesh from the large cheeks of mango. It is easier to remove the skin from the smaller pieces of mango with a knife. Discard the seeds and the skin. Cut the mango flesh into 5-8mm slices and put into the bowl with any juice.
- Cut the spring onion into 2-3cm lengths at 45 degrees across the stalk. Add to the mango.
- Remove the roots from the coriander. Wash and dry it. A salad spinner is useful for this.
- Add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
- Lay the bean curd skin out flat.
- Along one end, spread out a handful of snow pea shoots, a handful of bean sprouts, a handful of the mango mix, and half a dozen or so stalks of coriander. Gently but firmly roll up the bean curd skin and all its contents into a cylindrical roll.
- Repeat the process for the second roll.
- The wraps can be eaten immediately or wrapped in plastic film and eaten a day or two later. If you cut them, it is best to use a serrated edged knife to prevent tearing.