Summer rolls with a mango & coconut dip
Preparation
Chop the vegetables
Wash the vegetables, shake them dry, peel them and chop them into thin strips.
Prepare the dip
Halve the orange and lime and squeeze the juice. Peel the mango, remove the stone and cut the flesh into large pieces. Peel the ginger and chop it into large pieces together with the chilli pepper. Put the mango, ginger and chilli pieces into a small pan, add the juice, coconut milk and sea salt, bring to the boil then simmer for around 5 minutes. Blend all of the ingredients using a hand blender until the mixture has a thick, even consistency.
Roll up the summer rolls
Brush the rice paper sheets with water, one by one, so that they become soft. Now, spread the chopped vegetables evenly over the sheets, fold up the ends and roll them up. Serve the summer rolls with the dip.
Ingredients for 2 portions
- 100 g carrots
- 100 g leek
- 100 g mangetout
- 100 g red pepper
- 50 g iceberg lettuce
- 6 rice paper sheets
For the dip
- 1 orange
- 1 lime
- 1 mango
- 20 g ginger
- ½ chilli pepper
- 150 ml coconut milk
- Sea salt
