Summer rolls with yellow lentils and mango

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Lentils in a sieve coldly rinse, let drain. Boil up with approx. 300 ml water. Cover and cook over a low heat for about 10 minutes until al dente. Peel garlic and ginger. Separately chop finely.

2. 2

   Clean and wash spring onions and cut into fine rings. Clean and peel carrots and cut them into fine strips of about 5 cm. Let the lentils evaporate on a switched off hotplate without lid. Season with salt.

3. 3

   Let it cool down.

4. 4

   Heat the oil in a frying pan. Fry the carrots for about 2 minutes, turning them over. Add spring onions, garlic and half ginger and fry briefly. Pour into a bowl. Peel the mango. Cut the flesh first from the stone, then into fine strips.

5. 5

   Wash the herbs and shake dry. Roughly chop the leaves. Mix 4 tablespoons soy sauce, rice vinegar and sugar. Mix with lentils, mango and herbs into the carrots.

6. 6

   For the dip, mix fruit spread, sesame oil, 2 tablespoons soy sauce, the rest ginger, lime juice and sambal oelek.

7. 7

   Roast the sesame seeds in a pan without fat and remove. Place rice paper sheets in warm water for approx. 45 seconds, then take them out and place them side by side on a well moistened tea towel.

8. 8

   Spread the lentil filling in the middle of the leaves as wide strips. Fold the rice paper over the filling from two opposite sides and then roll it up firmly from a third side.

9. 9

   Sprinkle with sesame seeds and serve with the apricot dip.

Nutrition Facts

KCAL
130 kcal

CARBS
19 g

FATS
3 g

PROTEINS
6 g