for the sauce
- 1 cup water
- 1/2 cup rice vinegar
- 5 TB sugar
- 1 tsp salt
- red pepper flakes, crushed peanuts, cilantro sprigs, shallot slices, to garnish
for the filling
- 1 cup Butler Soy Curls
- 1 1/2 cup vegetable broth
- 1 tsp salt
- 1 cup cornstarch
- 1 1/2 tsp Ener-G, whisked with 5 TB water
- canola oil, for frying
- 1 mango, cut into thin strips
- 2 large carrots, peeled and shredded
- 1 cup fresh mint
- 1 cup fresh basil
- 1 cup fresh cilantro
- 1 small shallot, sliced thinly (optional)
- 2 cups cooked glass noodles, or any thin asian noodle
- 12–14 spring roll wrappers
- fresh lime, to garnish
Make your sauce
- Bring the water to a boil in a small saucepan. Then add in the rest of the sauce ingredients and stir until the sugar and salt has dissolved. Set aside to cool.
Prepare your soy curls
- Place them into a small saucepan with the broth and salt. Bring to a boil, then turn off the heat and allow the soy curls to rehydrate for 10-15 minutes.
- Drain the soy curls in a fine mesh sieve, and allow them to cool a bit. Then press down on them in the sieve to remove some of the moisture. Set aside.
- If you don’t want to deep-fry the soy curls, just place them into a hot skillet with a little oil, seasoning with a little salt as needed until they are slightly browned. Set aside and allow to cool.
- If you want to deep-fry the soy curls, place a few inches of oil into a small saucepan. Heat over medium-high heat for about seven minutes. While you are waiting for your oil to heat, place the cornstarch into a shallow, wide bowl. Whisk the Ener-G and water in a separate shallow, wide bowl. Test your oil by throwing a pinch of cornstarch into the oil. if it sizzle immediately, you are ready to fry.
- Place about a third of the soy curls into the Ener-G mixture. Give them a little squeeze to remove some of the moisture, then coat them in the cornstarch. Drop them into the hot oil and allow to fry for 3-4 minutes. Remove them with a skimmer and place on paper towels to drain. Season immediately with a little salt. Repeat the process until all of the soy curls are fried. Set aside and allow to cool slightly.
Prepare your noodles according to package instructions.
- If you are using glass noodles, just measure out about 2 cups of them once cooked. I stretch them into a long shape on a cutting board, then cut the amount I want with scissors as I go along.
Now you are ready to assemble your spring rolls. There are several ways to roll them—I used this method (steps 4-8) for this recipe.
- Soften your spring rolls (only one at a time) by placing them on the palms of your hands and running them under some warm water for about 5 seconds. Then, place on a cutting board to roll them.
- Place some noodles (about the size of your index finger) at 9 o’clock on the softened spring roll. Then place a couple of mango slices on one side and shredded carrots and shallot slices on the other. Then place a few soy curls on top of the noodles, then top with a few cilantro sprigs and basil and mint leaves. Roll them up and repeat until all of the rolls are assembled.
- Chill or serve immediately with the cooled vinegar sauce.