Summer rolls

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Pour boiling water over the pasta and let it stand for 4-5 minutes, drain. In the meantime peel and halve the onion and cut it into fine strips. Wash and clean the cucumber and cut into fine strips with a julienne slicer.

2. 2

   Cut the mango off the stone. Peel the flesh and cut into fine strips. Peel the carrots, first into pieces of about 5 cm length, then cut into fine strips.

3. 3

   Carefully mix the glass noodles, onion, cucumber, mango and carrots. Mix vinegar and 1/2 tablespoon soy sauce. Add 2 tablespoons of oil drop by drop. Mix the dressing with the glass noodle salad.

4. 4

   To roll up, place a clean, moistened tea towel on the work surface, fill the grease pan of the oven halfway with water. Place a sheet of rice paper in the grease pan for about 20 seconds each time until the paper is soft, take it out and place it on the tea towel.

5. 5

   Place some glass noodle salad on the middle of the rice paper. Fold the bottom edge over the filling, fold the side edges towards the middle and roll up. Wrap summer rolls in damp cloths and chill until serving.

6. 6

   For the dip, clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Put the cashews, chilli, 2 tbsp. oil and 1 tbsp. soy sauce into a tall mixing bowl and puree (if it is too thick, add some water).

7. 7

   Cut open summer rolls and serve with cashew dip.

Nutrition Facts

KCAL
320 kcal

CARBS
46 g

FATS
12 g

PROTEINS
5 g