100 g carrots
0.5 piece chilli pepper
150 ml coconut milk
20 g ginger
50 g iceberg lettuce
100 g leek
1 piece lime
100 g mangetout
1 piece mango
1 piece orange
100 g pepper (red)
6 piece rice paper sheets
1 pinch salt
Halve the orange and lime and squeeze the juice.
Peel the mango, remove the flesh from the stone and cut it into pieces.
Peel the ginger and cut into pieces. Wash, halve and deseed the chilli pepper, then cut it into pieces.
Ingredients
1 piece lime, 1 piece orange, 1 piece mango, 20 g ginger, 0.5 piece chilli pepper
Put the mango, ginger and chilli in a small pan together with the squeezed juice, coconut milk and salt and cook for approx. 5 minutes.
Blend until the dip has a thick, even consistency.
Ingredients
150 ml coconut milk, 1 pinch salt
Wash and peel the carrots and cut them into fine strips.
Wash the iceberg lettuce, mangetout, pepper and leek and cut them into fine strips.
Ingredients
100 g carrots, 50 g iceberg lettuce, 100 g mangetout, 100 g pepper (red), 100 g leek
Brush the rice paper sheets with water, one by one. Spread the sliced vegetables evenly over the sheets, fold up the ends and roll them up.
Ingredients
6 piece rice paper sheets
Serve the summer rolls with the dip.
359.5
9.11 g
6.75 g
61.41 g
