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1
Keep your bean curd skins covered with a damp towel to stop them splitting.
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2
Cut the flesh from the mango seeds then remove the skin.
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3
Use a large spoon to scoop out the flesh from the large cheeks of mango.
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4
It is easier to remove the skin from the smaller pieces of mango with a knife.
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5
Discard the seeds and the skin.
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6
Cut the mango flesh into 5-8mm slices and put into the bowl with any juice.
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7
Cut the spring onion into 2-3cm lengths at 45 degrees across the stalk.
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8
Add to the mango.
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9
Remove the roots from the coriander.
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10
Wash and dry it.
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11
A salad spinner is useful for this.
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12
Add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
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13
Lay the bean curd skin out flat.
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14
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.
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15
Gently but firmly roll up the bean curd skin and all its contents into a cylindrical roll.
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16
Repeat the process for the second roll.
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17
The wraps can be eaten immediately or wrapped in plastic film and eaten a day or two later.
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18
If you cut them, it is best to use a serrated edged knife to prevent tearing.
