Pair the sweet and sour of Tom Yum - this time in spring rolls - with the sweet of mango and the “bite” of chili garlic dressing. Our Executive Chef, Arnaud Thulliez, invites you into his kitchen for another delicious, plant-based meal. Start with Arlene Tom Yum Spring Roll with the flavors of the classic Thai soup. Follow these easy steps to elevate the dish into a gourmet meal - ready in minutes.
One pack of Arlene Tom Yum Spring Roll (5pc)
One green mango
2 tablespoons micro-herbs
2 tablespoons coriander leaves
1 tablespoon sliced spring onion
1 tablespoon of light soy sauce
1 teaspoon chopped chilies
1 teaspoon sliced garlic
2 tablespoons of brown sugar
2 tablespoons of sesame oil
1 tablespoon chopped coriander
Remove the product from the pouch and bake in a preheated oven at 190 degrees Celsius/ 375 degrees Fahrenheit for 12 to 15 minutes until the product is crispy and golden brown.
In a saucepan, add light soy sauce, brown sugar, garlic, and chili. Cook until mixture is reduced by half, add the sesame oil, allow to cool down, then add the chopped coriander.
Peel and slice the green mango to desired shape.
In a bowl, mix the micro herbs and season with a spoon of the chili garlic dressing.
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