0.5 units Chilli pepper
150 ml Coconut milk
50 g Iceberg lettuce
100 g Leek
6 units Rice paper sheets
100 g bell pepper (red)
100 g carrots
20 g ginger
1 units lime
100 g mangetout
1 units mango
1 units orange
1 pinch salt
Wash the vegetables, shake them dry, peel them and chop them into thin strips.
Ingredients
100 g carrots, 100 g Leek, 100 g mangetout, 100 g bell pepper (red), 50 g Iceberg lettuce
Halve the orange and lime and squeeze the juice. Peel the mango, remove the stone and cut the flesh into large pieces. Peel the ginger and chop it into large pieces together with the chilli pepper. Put the mango, ginger and chilli pieces into a small pan, add the juice, coconut milk and sea salt, bring to the boil then simmer for around 5 minutes. Blend all of the ingredients using a hand blender until the mixture has a thick, even consistency.
Ingredients
1 units orange, 1 units lime, 1 units mango, 20 g ginger, 0.5 units Chilli pepper, 150 ml Coconut milk, 1 pinch salt
Brush the rice paper sheets with water, one by one, so that they become soft. Now, spread the chopped vegetables evenly over the sheets, fold up the ends and roll them up. Serve the summer rolls with the dip.
Ingredients
6 units Rice paper sheets
359.5
9.11 g
6.75 g
61.41 g
