Spring into the New Year with fresh Mango Spring Rolls!

A fresh and fun way to start off the new year!  These mango spring rolls have a side of spicy thai vinaigrette and are a fun finger food or appetizer.  I'm taking them over to a friend's house for New Years tonight- yum!

Spicy thai vinaigrette

3/4 c rice vinegar

3/4 c fresh squeezed lemon juice

3 or 4 stalks lemongrass coarsely chopped

2 Tbsp (or less if too hot) hot chili oil

1 head of garlic cut in half

1.5 Tbsp fish oil

a little less than 1/2 cup sugar

1/2 Tbsp cornstarch dissolved in 2 Tbsp water

2 Tbsp cilantro, chopped

1. Combine first 7 ingredients in saucepan, bring to boil and simmer for 15 minutes.
2. While still hot, whisk in cornstarch, remove from heat, and allow to cool.
3. Strain, then add cilantro when ready to serve

Fresh mango spring rolls

2 oz thin rice noodles

2 cups boiling water

8 round rice paper sheets (approx 8 inches)- to get these pliable, fill a shallow dish with warm/hot water, then dunk the sheet in for approx 10 seconds or until it feels bendable.  Don't over-soak

4 large lettuce leaves, rib removed, and cut in half

1/2 c spinach leaves

2 carrots, sliced or grated

1 large mango peeled and sliced

1/2 c basil leaves

1/2 c mint leaves

1. Soak the rice noodles in the water for 15 minutes until tender.  Drain and set aside.
2. Assemble the spring rolls similar to a burrito:  place lettuce and spinach about 1 inch from the edge, then noodles, then carrots, mangoes, and finish with a large basil leaf, and 3 mint leaves.  Fold bottom edge up over the fillings, roll, then fold the sides in and continue rolling.
3. Cut the rolls in half before serving and use the vinaigrette for dipping