Holy cow, you guys! Do I have a treat for you!!!! THIS DINNER was absolutely phenomenal. PHENOMENAL, I say!
So here’s the deal: I really like to cook. And I really like to cook for people that I care about. SO, I cannot tell you how much fun I have creating these delicious recipes every week to enjoy with my friends and loved ones!
This week’s recipe is no different. Introducing my Fresh Mango Spring Rolls with Peanut Dipping Sauce — served with Thai Marinated Cod!
My favorite part, is that it is a fun, creative, and delicious way to sneak more veggies into your diet!!
Not only are they absolutely gorgeous and fun to eat, but they’re downright addicting! Which is amazing, because they’re so dang healthy!
But before I get carried away with that, I wanted to share quickly about an adventure I had with my special gentleman last Friday. Because my fellow foodies will appreciate it!
We had literally the most delicious dinner I’ve ever had. We went to La Grande Boucherie in Midtown Manhattan. And to say it was beautiful would be an understatement! Just look at the bar! (They have an impressive wine list, and specialize in absinthe cocktails!)
We started with a raw bar tower, complete with oysters, lobster, shrimp and mussels!
Then he had a dry-aged steak (what they’re known for!), and I enjoyed a whole lobster!
We finished the meal with ice cream profiteroles and a gorgeous plate of fresh fruit for me!
It was literally the best food I’ve had all year. So I just had to share that with you! Definitely check them out if you’re in NYC — they have a covered outdoor heated atrium that’s perfect for these COVID times.
OK – now back to my Spring Rolls!
If you’ve never had spring rolls before, they are so delightful because of the TEXTURE! The rice paper rolls are sticky and stretchy, and chewy — it’s honestly the perfect little wrap for the veggies and rice noodles.
BUT THE PEANUT BUTTER DIPPING SAUCE.
Now THAT is where it’s AT my friends! I could literally bathe in this stuff. It is LIQUID GOLD, I say!
Nutty and sweet, slightly tangy and with a gingery bite.
You are going to lick the bowl, I promise.
I served these with Thai marinated cod, which was SO fabulous! I have never marinated white fish before and danggggg it is so flavorful!!! I will be marinating fish from now on! (Plus, it makes its own sauce, which is awesome!)
For this meal, I made an SCD version for myself, and the real-McCoy for my man.
So, choose your own adventure, both were delicious — but I would definitely suggest the actual rice paper rolls, just sayin!
And this entire meal is gluten free, and SCD/Paleo if you choose my options!
Here’s What You Need: Serves 2-4
Rice paper (use rectangle if you can find it, but if not, then circular is fine!) – SCD option: Use butter lettuce as wrap
1 Carrot, finely julienned
1/2 cucumber, seeded and finely julienned
1 red pepper, finely julienned
1 avocado, sliced
1 mango, sliced
rice vermicelli noodles, cooked per package directions – SCD option: omit
Peanut Butter Dipping Sauce! THIS IS SO GOOD!
1/4 cup creamy peanut butter (SCD use almond butter)
4 tsp reduced sodium soy sauce or tamari (SCD use coconut aminos)
juice of 1/2 a lime
2 teaspoons date syrup (or brown sugar)
1 tsp sriracha (SCD omit)
2 Tbsp freshly grated ginger
1 lb cod fish (1/2 lb per person)
4 Tbsp Coconut aminos (or reduced sodium soy sauce, if not SCD)
2 Tbsp EVOO
2 tsp toasted sesame oil
juice of 1 lime
4 garlic cloves, minced
2 Tbsp freshly grated ginger
1 green onion, sliced
Rice to serve (cauliflower or regular)
Good Chef’s knife
Gallon Zip top bag
First, let’s start with the fish. You’ll want to marinate the fish for at least 4 hours.
Combine all the marinade ingredients in a gallon ziplock bag. Add the fish (cut into individual fillets) to the ziplock back, and move it around to make sure the fish is completely coated. Seal, put on a plate, and set in the fridge for at least 4 hours.
Then, make your rice, per package directions.
When it is time to eat, cut a large piece of tin foil for each fillet. Place one fillet in the center and then fold the sides up like a little boat. Then, spoon a healthy amount of the marinade onto the fish. Seal up the sides of the tinfoil around the fish, making a little enclosed tent where the fish will steam. Place the packets onto a baking tray (incase any leak) and bake for about 12-15 minutes in a 400 degree oven.
To make the spring rolls, they are a little labor intensive the first time, but once you get the hang of it, you can whip out these babies in no time flat!
First, make your dipping sauce by combining all the ingredients into a small mixing bowl. Cover and refrigerate until you’re ready to eat.
Then, prep all your veggies and mango. The smaller and thinner the pieces, the better. If you’re not going for aesthetics, you can GRATE the veggies (minus the mango and avocaod) on a box grater — which is a lot less labor.
Also, cook your vermecilli noodles, and when they’re finished, toss them with 1/2 tsp of toasted sesame oil to prevent them from sticking.
To make the rolls, soak a sheet of rice paper in water until it softens. Then, carefully (it tears super easily!) with two hands, take it out and spread it on a plate.
Then, put a butter lettuce leaf, down as a base, top with some vermecilli noodles, a few carrots, cucumber, red pepper, mango, avocado, cilantro and chopped cashews, and then fold it up like a FRAGILE burrito.
Customize however you’d like! You can even make them a meal by adding shrimp!
They will store for up to 3 days in the fridge.
To serve: Place one fish fillet over a small bed of rice, and spoon the cooked marinade liquid from the packets over top. (It’s liquid gold!)
Serve with 2 spring rolls per person (to start), along with the dipping sauce! (Also liquid gold!)
I cannot get over how absolutely incredible these were.
There is just something about the texture of the rice paper that is just so fabulous! Sticky, chewy, gummy – kind of reminiscent to the texture of boba! And it’s mirrored with the vermicelli noodles on the inside!
That, coupled with the crispy crunchy veggies and the hard bite of the cashew nuts, the creamy avocado and the sweet, juicy mango! It is a symphony of flavors, colors, and textures!
And tastes! Oh my gosh – the sweet mango, the nutty peanut butter, spicy ginger, fresh cilantro, “carby” rice noodles, and buttery avocado! I can’t get over how phenomenal it is.
And the cod! Oh my gosh, the fish had so much flavor. It had taken on the garlic and sesame oil and lime juice from the marinade. I’m telling you, make it for anyone who is on the fence about fish…they’ll be converted!
Alright, time for this gal to hit the sack!
Whatever you do – MAKE THESE SPRING ROLLS!
They’re a fun date night idea too, because it’s great partner activity 🙂
As they say…a couple that cooks together, stays together! (Or at least, that’s what I say…. haha)
Hugs and love xox Caralyn
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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