An explosion of taste and colour, this recipe will take you on a journey! Share with your loved ones and just wait for the compliments to roll in!
Preparation time
30 min
Ingredients For
-
-
x 1
-
0.50 bunch
-
0.50 bunch
-
1 pack
-
1 pack
-
20 cl
-
x 1
-
1 tablespoon
-
1 tablespoon
-
1 handful
Preparation
1
Wash, peel and julienne the carrots and mango.
2
Rehydrate the rice vermicelli according to the pack directions.
3
To assemble the spring rolls: pour hot water into a shallow dish. Add a spring roll wrapper, wet thoroughly then place delicately on a tea towel. In the centre, place a small handful of carrots, a few pieces of mango, a few mint and coriander leaves, and a pinch of rice vermicelli. Roll to close.
4
To make the sauce: mix the coconut milk, lime juice, fish sauce and peanut butter in a bowl.
5
Roughly chop the peanuts and sprinkle them on the spring rolls cut in half. Serve with the sauce!
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