House of Asia > Recipes > Vegetarian spring rolls with mango pulp

Vegetarian spring rolls with mango pulp

30 min.

3 servings

spicy

5 / 5. Number of votes: 4

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Have you ever tried Asian spring rolls with carrots and mango pulp? It's a great combination that's sure to refresh you. Chili peppers add a touch of spice to this dish, perfectly complementing the other ingredients. Try it for yourself!

Vegetables Thailand 15-30 minutes

Ingredients

1 pack rice paper
1 pack mung bean vermicelli noodles
1 spoon spices for Chinese cuisine
4 tablespoons of sriracha green chili sauce
2 tablespoons mango pulp
1 medium carrot, cut into thin strips
1 small cucumber, cut into strips
100 g blanched green beans
1 small baby romaine lettuce, cut into strips
1 small bunch of green onions, finely chopped
1 small chili pepper, finely chopped and seedless

Peanut sauce:

3 tablespoons peanut butter
2 tablespoons light soy sauce
2 tablespoons lime juice
1 tablespoon of brown sugar
1 cm of ginger
4 tablespoons of water

To serve:

4 tablespoons sweet chili sauce
4 tablespoons light soy sauce

A method of preparing

Cook the pasta according to the instructions on the packaging.
In a bowl, combine the carrots, cucumber, green beans, lettuce, chili pepper, and spring onion. Add the mango pulp and season with Chinese seasoning.
Lightly dampen a piece of rice paper with water and place it on a board. Lightly brush it with sriracha sauce, then place the vegetables and a little pasta in the center. Roll everything up tightly.
Cut the rolls in half and serve with sweet chili sauce, soy sauce or any other sauce of your choice.

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