
Spring rolls with sweet and spicy mango pulp dressing
Ingredients
Spring rolls
rice paper
carrot
cucumber
red pepper
cherry tomatoes
pickled beets
fresh mint leaves
for the vegan option of spring rolls
we can also add tofu
Mango pulp dressing
300 g VERA mango pulp
6 tablespoons rice vinegar
2 tbsp olive oil
1 lime
2 cloves of garlic
5 cm ginger root
1 small red chilli pepper
salt
fresh coriander leaves
Preparation
Spring rolls: Cut all the vegetables into bars. Cut the cherry tomatoes in half. Soak individual sheets of rice paper in warm water for a while until soft and pliable. Arrange the vegetables in bars on the paper, add the sliced tomatoes and fresh mint leaves. Fold the edges inwards and roll up.
Dressing: Scald the lime, peel and squeeze the juice. Crush the garlic cloves with salt and chop finely. Peel the ginger and squeeze it through a press. Clean the pepper well of seeds and cut into very small pieces. Peel the fresh coriander leaves from the stems and chop finely. Mix all the ingredients with the mango pulp. The lime zest will give the dressing an extra slight bitterness. Serve the dressing separately. It is also perfect with Asian salads and colourful salads. The dressing also goes well with seafood and fish.