Vegetarian summer rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the spring onions into rings. Cut the mango from the stone, peel the flesh and dice finely. Peel and wash carrots and cut them into fine sticks. Wash mint, shake dry and pluck leaves from the stalks

2. 2

   For the dip, clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Chop the peanuts. Mix soy sauce with chilli and peanuts and put aside

3. 3

   To roll up, place a clean, damp tea towel on the work surface and provide a large bowl of water. Place one rice paper in each bowl for about 20 seconds until the paper is soft, take it out and place it on the tea towel. Place 1/12 each of the spring onions, mango, carrots and mint leaves on the lower third. Roll up 2x from the bottom. Wrap the two side edges inwards so that the filling does not fall out and roll up completely. To serve, cut the rolls in half lengthwise at an angle and arrange three halves in a bowl, garnish with mint. Fill the dip into small bowls and add

Nutrition Facts

KCAL
150 kcal

CARBS
30 g

FATS
1 g

PROTEINS
3 g