Veggie Summer Rolls With Spicy Dip
2015-07-17 19:17:01
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.
For the rolls
- 10 rice paper pancakes (available from Asian supermarkets or the world food aisle in most supermarkets)
- ½ semi-ripe mango
- ½ red pepper
- 3 inch piece of cucumber
- 2 spring onions
- 1 carrot
For the dipping sauce
- 2 tbsp. Bragg Liquid Aminos or soy sauce
- 1 tbsp. grated fresh ginger
- 1 clove garlic, crushed
- 1 red chilli, finely chopped
- 2 tsp. coconut sugar
- Juice of 1 lime
- 1 tbsp. finely chopped coriander
For the rolls
- Cut all the vegetables and mango into thin strips (discard the seedy middle bit of the cucumber) and set aside.
- Put about ½ an inch of water in a deep plate.
- Take a pancake and soak in the water for about 30 seconds until it is completely soft.
- Remove the pancake from the water and place flat on a clean plate.
- Add a few strips of each of the vegetables and mango and roll the pancake tucking in the sides first.
- Repeat with the remaining pancakes.
For the dipping sauce
- Place all the ingredients for the sauce into a small bowl and stir until the coconut sugar is dissolved.
Notes
- 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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