It’s peak mango season. Why not enjoy this delectable seasonal fruit in these fresh and zingy Vietnamese summer rolls from our Plant-based Eating course? The recipe’s endlessly versatile. Read on for the recipe and some variations on the theme.
For the filling
1 pack 22cm round rice paper wrappers
1 ripe avocado
1 small bunch coriander leaves
1 small bunch mint leaves
1 ripe mango julienned
1 punnet alfalfa sprouts
Dipping sauce
1 x small bottle of sweet chilli sauce
1 lime
These summer rolls are fresh, healthy and zingy. They make an interesting plant-based canapé and work perfectly as a light starter to a meal. Summer rolls are endlessly versatile, once you’ve mastered the rolling technique you can add a variety of ingredients to them such as shredded carrot and lettuce, tofu or marinated tempeh.
Makes about 10 full rolls and 20 when cut in half.
Make the dipping sauce and prepare your filling ingredients:
Hydrate the wrappers and fill them:
Note - If you are planning to hold your summer rolls to serve later place then on a tray lined with baking parchment covered in the fridge, try to ensure the rolls don’t touch as they have a tendency to stick together
To serve: