I recently tried a fusion spring roll called Chicken Mango roll at a Vietnamese restaurant which had rice vermicelli, panko-crusted chicken, carrots, and lettuce served with a creamy mango sauce. The dish was $10, which is a bit pricey for a spring roll, but it was absolutely delicious and the sauce just really made the entire dish! I believe that the sauce is a combination of mango, mayonnaise, butter and mustard.. something like that, but I searched online for “Spring roll mango dipping sauce” and nothing alike the restaurant’s comes up. Personally, I think that a spring roll isn’t a spring roll without the sauce, so I decided to make my own spring roll at home… and disclaimer: Not Authentic at all, but 100% DELICIOUS. I began to make the spring roll, realizing that I lacked so many of the ingredients that I needed, but I made use of what I had and the outcome is absolutely the bomb!!!
- 4 rice papers
- 1/3 c. roughly chopped salmon (I used store bought brown sugar salmon from Costco)
- 1/2 sprig spring onion
- 1 c. roughly chopped iceberg lettuce
- 1 avocado
- 1/4 c. mayo
- 1 tbsp. barbecue sauce
- 1 tbsp. asian hot mustard sauce
- soak the rice papers in water for about 4 seconds
- place some lettuce on the bottom, then add spring onion, avocado, and salmon
- Roll the paper by folding the right and left in, and roll it up like a burrito.
- Combine mayo, barbecue sauce, and mustard sauce
I came up with this sauce which pairs so well with the spring roll because the smokiness of the barbecue sauce and salmon pairs really well together. Ingredients that I wished i had were rice vermicelli noodles and carrots, but skipping out on the rice vermicelli makes the dish a lighter fare.