Simple, light, refreshing, and packed with minerals, this take on spring rolls is a summer favorite. Serves 2 to 3/Makes 6 to 8 rolls
- 6 to 8 rice paper wrappers (8 inches/20 cm or larger)
- 2 cups (500 mL) peeled and julienned mango
- 2 cups (500 mL) peeled, seeded, and julienned English Cucumber
- 2 cups (500 mL) peeled and julienned carrots
- 2 cups (500 mL) peeled and julienned green papaya
- 2 cups (500 mL) kelp noodles
- 2 large handfuls of fresh cilantro with tender stems (cut off tougher bottom half of stems)
- 2 large handfuls of fresh Thai basil leaves
- 2 large handfuls of fresh mint leaves
- ½ cup (125 mL) of mango, lime & mint dipping sauce (recipe below)
Prep Time: 15 minutes
Special Equipment: mandoline with julienne blade or julienne peeler
Fill a large bowl with warm water and spread a kitchen towel on your work surface. Working with
1 rice paper wrapper at a time, soak wrapper in warm water just until pliable, about 30 seconds.
Place it on the kitchen towel.
Divide the julienned fruits and vegetables and the kelp noodles evenly along the center of each
wrapper, layering your ingredients as you go. Repeat with most of the cilantro, basil, and mint,
reserving some for garnish.
Holding the end closest to you with both hands, fold it over the filling. Tuck it under the filling using
your fingertips and gently pulling the wrapper taut. Fold in the sides, then tightly roll up the summer
roll, squeezing the ingredients to get a tight roll. Place each roll as finished on a damp paper towel,
and cover with another damp paper towel, to keep them from drying out.
Cut each roll in half diagonally and garnish with the remaining herbs. Serve immediately with
mango, lime & mint dipping sauce.
Mango, Lime & Mint Dipping Sauce
Ideal as a dip and can also be used as a burger topping to give a kick of freshness.
Makes 1 cup (250 mL)
Prep Time: 5 minutes
Special Equipment: blender