This Sweet Thai Chili Sauce recipe was honestly pure luck for me, and came about one evening after realizing I had forgotten to buy a bottle of this at the store. So what did I do? I googled the ingredient list of a brand found in stores, and guessed my way through it until I ended up with this. Let me tell you, I’ll never be buying thai chili sauce in a bottle again! This is definitely comparable to those found in stores, except better, and without extra sodium and preservatives. Oh, and did I mention it takes less than 20 minutes for both the Thai chili sauce and spring rolls? This is a delicious dinner in 20 type meal, that I recommend you try tonight!
The main ingredients to this recipe include orange juice, garlic, ginger, rice vinegar, sugar, water, tapioca flour/starch, mango, avocado, cilantro, and rice paper. That means this recipe is appropriate for any of you who follow paleo, clean eating, lactose free, vegan, and vegetarian diets. The primary nutrients found in this dish come from the mango and avocado in the spring rolls, which will be the focus today. Mango is a good source of Fibre, Vitamin B6, Vitamin A, and Vitamin C. Avocado is a good source of Folate and Vitamin C. With this in mind, I’ve decided to focus this post on the roles of Vitamin B6 and Folate, which are both B Vitamins used for entirely different purposes in your body.
Neurotransmitters are chemicals or hormones used to send signals between nerves and neurones, which are brain cells. Vitamin B6 is used by your body to make several different neurotransmitters and hormones, and is also used by enzymes in order to speed up different chemical reactions. The result: your body needs a lot of it! Conveniently, this vitamin is readily available in the average diet, and is also found in mangoes. A serving of 100g of mango contains 7% of your daily requirement for Vitamin B6. Given that your average mango weighs about 200g, you can get a fair amount of this vitamin just by including a mango or two in your spring rolls.
Folate (Vitamin B9)
This is one of the most vital B Vitamins that exists, with deficiencies leading to anemia, and in pregnant women, deficiencies can contribute to neural tube defects in the baby. It’s so important to intake enough folate because it is used in the synthesis of red blood cells. Since your red blood cells transport nutrients and oxygen all over your body, it’s worth ensuring your body has enough of them! Lucky for you, your body doesn’t require a ton of this stuff* with your body requiring about 400mcg each day. Avocados conveniently have 20% of your daily requirement of folate per 100g of avocado, so a couple of these will make a huge dent in your folate requirement for the day.
*Please note that if you are pregnant, trying to get pregnant, or of childbearing age, that you should speak to your doctor or health care practitioner about folic acid supplements to ensure your body is receiving enough folate to support your baby and prevent neural tube defects. It is generally not recommended to attempt consuming enough folate through one’s diet if you fall in one of these three categories.
Anyways, there’s a reason the tried and true combination of mango and avocado exists, so try these out and let me know what you think in the comments below!
If you’re interested in learning more about any one of the nutrients talked about above, please check the LEARN tab for in depth articles about specific nutrients, try the search bar above. If you can’t find what you’re looking for, please feel free to request that information via the comments section below, or by contacting me at CaitieSarah@gmail.com
- Vitamin A is talked about regarding this Curried Coconut Squash Soup
- Fibre is talked about in this informative post
This recipe was featured on Lady Ace Kitchen! Check out the video below!
Sweet Thai Chili Sauce
Serves 2 – 4
Active: 10 Minutes
Total Time: 10 Minutes
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1/4 Cup Freshly Squeezed Orange Juice
- 5 Tbsp Rice Vinegar
- 1 Clove of Garlic, smashed
- 1 Tsp or a 1 Inch Piece of Fresh Ginger, peeled and smashed
- 1 Tsp Tapioca Flour/Starch
- 1 Tsp Crushed Red Pepper Flakes
- 1/2 Tsp Salt
- Combine all of the ingredients, except for the crushed red pepper flakes, in a saucepan over medium-low heat. Stir constantly until the sugar is dissolved.
- Stir in the crushed red pepper flakes, and bring to a simmer, stirring constantly for 5-7 minutes.
- Remove from heat when the red pepper flakes begin to colour the surrounding liquid an orange colour, and the mixture has thickened to the desired consistency. The sauce should be similar in texture to table syrup.
- Pour into a heat-safe container or serving dish, and cool to room temperature or refrigerate until needed.
- Serve at room temperature with fresh spring rolls (below), and enjoy!
Fresh Avocado & Mango Spring Rolls
Serves 2 – 4
Active: 10 Minutes
Total Time: 10 Minutes
- 2 Avocados, sliced
- 1 Mango, sliced
- 1/2 Cucumber, grated and squeezed dry
- Half a Bunch of Cilantro, including stems
- 8 – 12 Butterflied Shrimp or Fried Tofu Slices (Optional, depending on how many sheets of rice paper you have)
- One Package of Rice Paper (usually 8 – 12 sheets)
- Make these spring rolls one by one. Start by soaking one sheet of rice paper according to the package directions, or for 10 seconds in cold water, and pat dry.
- Lay one mango slice, one avocado slice, one tablespoon of cucumber, one shrimp or tofu slice, and a sprig or two of cilantro, horizontally in the middle of the rice paper.
- Fold either according to package directions, or by folding the bottom edge up around the filling, then folding the sides in, and rolling the spring roll to the top of the paper, as if you were rolling a burrito. Be careful not to tear at the rice paper, as it is very fragile once soaked!
- Repeat steps 1 – 3 until your spring rolls are complete.
- Place the spring rolls on a serving dish, and serve with the sweet thai chili sauce (above). Enjoy!