150 ml Coconut milk
50 g Iceberg lettuce
100 g Leek
6 piece Rice paper sheets
100 g carrots
0.5 piece chilli pepper
20 g ginger
1 piece lime
100 g mangetout
1 piece mango
1 piece orange
100 g pepper (red)
1 pinch salt
Halve the orange and lime and squeeze the juice.
Peel the mango, remove the flesh from the stone and cut into pieces.
Peel the ginger and cut into pieces. Wash the chilli pepper, halve, deseed and cut into pieces.
Ingredients
1 piece lime, 1 piece orange, 1 piece mango, 20 g ginger, 0.5 piece chilli pepper
Place the mango, ginger and chilli in a small pan and cook with the juice, coconut milk and salt for approx. 5 mins.
Mash until a smooth, thick sauce is formed.
Ingredients
150 ml Coconut milk, 1 pinch salt
Wash and peel the carrots and cut into fine strips.
Wash the iceberg lettuce, mangetout, peppers and leek and cut 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 after the other. Spread the sliced vegetables evenly on top, fold the ends closed and roll 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
