Mango Chunk
Peru
Avocado, Mango and Soft-boiled Egg Spring Rolls
2015.11.12
This is a collaboration recipe between 7 Cut Recipe and Tropical Maria with the concept of “Making the world of cooking more interesting through videos.” A luscious onsen egg and avocado create the perfect combination with the saltiness of prosciutto! It’s easy to eat as it’s wrapped in rice paper, and its presentation is beautiful, making it a great choice for small parties. Please try making it with the stylish and easy-to-follow video. (Ingredients for one serving)
| Tropical Maria Avocado dice | 8 pieces |
| Tropical Maria Mango chunk | 4 pieces |
| Rice Paper | 1 Sheet |
| Prosciutto | 2〜3 Slices |
| Shiso leaves | 2 |
| Onsen tamago | 1 |
| Soy Sauce・Olive Oil | Appropriate amount |
Preparation
- *Thaw only the portion of Tropical Maria's frozen avocado and frozen mango that you plan to use.
Fill a bowl with water and quickly dip the rice paper to soften it. (Recommended to sandwich it between wet cloth to prevent drying.) - Place shiso leaves upside down in the center of the rice paper, arranging 2-3 sheets. On top of them, place prosciutto.
- Place the onsen egg in the center of the prosciutto and arrange avocado around it, encircling the egg.
Arrange mango around the ingredient - Drizzle soy sauce and olive oil over the top.
- Fold the rice paper from the edges and roll it up.
Cut it in the center, and it's ready to serve!
Products used in this recipe
-
500g /
200g /
450g /
1.5kg /
Mango Chunk
-
500g /
130g /
Avocado Chunk
Colombia
