Crunchy Rainbow Baked Spring Rolls with Mango Salad
Craving something fresh, delicious, and packed with full spectrum of colors? These crunchy Rainbow Baked Spring Rolls with Mango Salad has so much goodness in one wrap. As tasty as they are colorful, perfect for lunch, dinner or as snack. Care to join? The vibrant pink and purple homemade spring roll wrappers are made from Suncore Foods® Powders (Cosmos Red Cabbage, Red Beet, and Ruby Red Radish Powders). And we haven't got to the Sweet & Sour Mango dipping sauce yet. The result is a perfectly salty, tropical sweet sauce with fresh & delicious kick, we are in love.
Makes 16-18 Baked Spring Rolls
430g vegetables/protein of choice, chopped/julienned (suggested veg: carrots, cabbage, onions, green beans, sprouts)
20g hot sauce
Salt to taste
Drizzle of sesame oil
Spring Rolls Ingredients:
2 chia eggs (12g Suncore Foods® Black Chia Seeds + 50g water for 1 egg)
80g x 2 brown rice flour
60g x 2 tapioca flour
5g x 2 salt
4g Suncore Foods® Cosmos Red Cabbage Powder
3g Suncore Foods® Red Beet Powder
5g Suncore Foods® Ruby Red Radish Powder
30g x 2 olive oil
35g x 2 water
1 tsp cornstarch dissolved in 2 tsp water
To serve: sweet chilli sauce and/or peanut sauce
Sweet and Sour Mango Salad:
1 large fresh mango
½ cup onions
¼ cup celery
1 tbsp lime juice
1/8 tsp cayenne
¼ tsp salt
1. Filling Ingredients — Heat a large wok on medium-high heat. Once hot, add some sesame oil and spread it around evenly. Add veggies and cook for 3-5 minutes until partially cooked through. Reduce heat to medium and add Tamari, hot sauce and salt. Mix well to ensure veggies and completely coated in the liquid and continue to cook until veggies are cooked through. Remove from heat and set aside.
2. Spring Rolls Ingredients — Preheat oven to 400 deg. F and line a baking tray with parchment paper. Make 2 chia eggs in separate containers and set aside for 5 minutes until the chia activates. In a large bowl, combine 80g brown rice flour, 60g tapioca flour, 5g salt and 4g Suncore Foods® Cosmos Red Cabbage Powder. Make a well and add 30g olive oil, 1 chia egg and 35g water. Using a fork mix until the mixture is crumbly. Using your clean hands knead and combine the mixture to form a dough. The dough should be slightly oily. Knead the dough for 2-4 minutes. If the dough is too sticky, add some more flour 1 tbsp at a time. If the dough is too dry, add some more water 1 tsp at a time. Roll the dough into a log and cut it into 8-9 equal portions. Take each portion, one at a time, press it between your palms forming a disc and using a rolling pin, roll the dough until evenly flattened out. Depending on the size, add some filling in the middle of the dough and starting from the top, fold in each side of the dough (like wrapping a burrito). Using your fingers, place small amounts of the corn starch solution along the edges of the dough in order for the dough to wrap well and stick together. Place spring rolls on the baking tray and bake for 18-20 minutes until crispy and cooked through. Follow the same process for the second, red beet dough. Serve spring rolls with mango salad and sweet chilli sauce and/or peanut sauce. Pro tip: Remember you’re dealing with gluten-free flour, to easily handle the dough, roll the dough out on wax paper and lift the wax paper to help wrap the spring rolls.
3. Sweet and Sour Mango Salad — Peel, core and cut mango into blocks or small pieces. Place prepped mango in a bowl and mix in all remaining ingredients.