Summer Spring Rolls with Spicy Mango Dipping Sauce
This is another new and improved recipe, which I hope will be perfect for summer evenings. They’re the perfect pre-dinner snack or easy little canapé, as well as a great light lunch on a hot day. The mix of crunchy veg dipped into the creamy mango sauce is a dream, and I love the careful mix of sweet and spicy. They’re quick to make, don’t require any cooking or much washing up, so they’re ideal if you’re short on time!
For the summer rolls
About 10 rice paper rolls
1 large carrot
2 red peppers
5 spring onions
Handful of small lettuce leaves
Handful of coriander leaves, chopped
For the mango sauce
250g chopped mango (about 1 large mango)
250g of yogurt, 1 cup (I used Coyo)
1 green jalapeño pepper, chopped
Handful of chilli flakes
Salt and pepper to taste
First make the dip by peeling the and chopping the mango, placing its flesh into a food processor along with the de-seeded jalapeño pepper, yogurt, chilli flakes and salt and pepper. Blend until smooth and then pour into a bowl for dipping.
Next peel the carrot and chop it, along with the spring onions and the red peppers into thin strips. Peel and slice the avocado and chop the herbs.
To make the rolls simply place the rice paper into a bowl of warm water for 2 seconds then allow to soften for another few seconds. Once soft place a lettuce leaf in the middle, drizzle a teaspoon of the mango mix onto this then top with a mix of the vegetable strips and sprinkle with herbs. Fold the top and the bottom of the paper over then the right side and then roll. It may take a few practices to get it perfect but it always tastes good even if it doesn’t look perfect first try!
Serve the summer rolls, using the leftover sauce for dipping.