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Ingredients Nutrition


  1. Keep your bean curd skins covered with a damp towel to stop them splitting.
  2. Cut the flesh from the mango seeds then remove the skin. Use a large spoon to scoop out the flesh from the large cheeks of mango. It is easier to remove the skin from the smaller pieces of mango with a knife. Discard the seeds and the skin. Cut the mango flesh into 5-8mm slices and put into the bowl with any juice.
  3. Cut the spring onion into 2-3cm lengths at 45 degrees across the stalk. Add to the mango.
  4. Remove the roots from the coriander. Wash and dry it. A salad spinner is useful for this.
  5. Add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
  6. Lay the bean curd skin out flat.
  7. Along one end, spread out a handful of snow pea shoots, a handful of bean sprouts, a handful of the mango mix, and half a dozen or so stalks of coriander. Gently but firmly roll up the bean curd skin and all its contents into a cylindrical roll.
  8. Repeat the process for the second roll.
  9. The wraps can be eaten immediately or wrapped in plastic film and eaten a day or two later. If you cut them, it is best to use a serrated edged knife to prevent tearing.

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