Vegan Recipes: Tom Yum Spring Roll with Green Mango and Chili Garlic Dressing

How to create a gourmet vegan meal in 5 easy steps

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. 

Always consider the right wine. See our Food and Wine Pairing Guide for Vegetarians for ideas. And by all means, find our Tom Yum Spring Roll in a store near you (or buy it online). 

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Vegan Recipes: Tom Yum Spring Roll with Green Mango and Chili Garlic Dressing  

Ingredients: (Serves 2)

One pack of Arlene Tom Yum Spring Roll (5pc)
One green mango

For the garnish:

2 tablespoons micro-herbs
2 tablespoons coriander leaves
1 tablespoon sliced spring onion

Chili Garlic Dressing:

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

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Step 1:

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.

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Step 2:

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.

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Step 3:

Peel and slice the green mango to desired shape.

Step 4:

In a bowl, mix the micro herbs and season with a spoon of the chili garlic dressing.

Step 5: 

Assemble.