Green Mango Salad Rolls

When, for an early birthday gift, the lovely D drove an hour and a half to pick me up and drive another hour and a half to the Stratford Festival, I wanted a fresh and gluten-free lunch recipe.   As quick and easy-to-make as they are tangy and sweet, these mango salad rolls were the perfect treat.

Mango Salad Rolls

Gently toss together:

1 carrot, julienned

1 red pepper, julienned

1 green mango, in small pieces

1/8 red onion, thin slices

1 small bunch each coriander, basil and mint, chopped roughly

Now thinly slice 1/2 block extra-firm tofu.  Pan fry in vegetable oil until golden.  Chop into bite-sized pieces and add to salad.

Also add juice of 1 lime, 2 tsp sesame oil, 1/4 tsp red chili flakes, 1/4 tsp salt and a pinch of sugar.

Enjoy as is or fold with leafy lettuce and vermicelli into softened large rice paper for salad rolls.

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