Veggie Summer Rolls With Spicy Dip
Yields 10
These summer rolls are so quick and easy to make and would be a great snack or accompaniment to my Thai Green Vegetable Curry. The spicy dipping sauce will make them hard to resist.
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For the rolls
  1. 10 rice paper pancakes (available from Asian supermarkets or the world food aisle in most supermarkets)
  2. ½ semi-ripe mango
  3. ½ red pepper
  4. 3 inch piece of cucumber
  5. 2 spring onions
  6. 1 carrot
For the dipping sauce
  1. 2 tbsp. Bragg Liquid Aminos or soy sauce
  2. 1 tbsp. grated fresh ginger
  3. 1 clove garlic, crushed
  4. 1 red chilli, finely chopped
  5. 2 tsp. coconut sugar
  6. Juice of 1 lime
  7. 1 tbsp. finely chopped coriander
For the rolls
  1. Cut all the vegetables and mango into thin strips (discard the seedy middle bit of the cucumber) and set aside.
  2. Put about ½ an inch of water in a deep plate.
  3. Take a pancake and soak in the water for about 30 seconds until it is completely soft.
  4. Remove the pancake from the water and place flat on a clean plate.
  5. Add a few strips of each of the vegetables and mango and roll the pancake tucking in the sides first.
  6. Repeat with the remaining pancakes.
For the dipping sauce
  1. Place all the ingredients for the sauce into a small bowl and stir until the coconut sugar is dissolved.
  1. If you wanted to, you could add cooked prawns to the rolls. They'd go really well with the mango and dipping sauce.
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