Bean Curd And Mango Wrap

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 keep your bean curd skins covered with a damp towel to stop them splitting.
• 2 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.
• 3 cut the spring onion into 2-3cm lengths at 45 degrees across the stalk. add to the mango.
• 4 remove the roots from the coriander. wash and dry it. a salad spinner is useful for this.
• 5 add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
• 6 lay the bean curd skin out flat.
• 7 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.
• 8 repeat the process for the second roll.
• 9 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.