SPICY SPRING ROLLS

Add colour and zing to lunch or serve as a vi­brant starter

The Simple Things - - MARCH THINGS -

Serves 2–4 10–12 large rice pa­per sheets for the fill­ing 1 ripe av­o­cado A lit­tle lime juice for driz­zling 1 cu­cum­ber 2 car­rots 1 ripe mango 1 small red cabbage 1 small ice­berg or round let­tuce Bunch of Thai basil for mango chilli peanut sauce 1 ripe mango 100ml milk of choice (soy, al­mond or rice milk) 100ml co­conut milk 1–3 tsp chilli pow­der (to taste) ½ tsp curry pow­der 1 small onion 1 tsp gar­lic pow­der 1 tsp lime juice 2 tsp maple syrup or sweet­ener of choice 2 tbsp peanut but­ter

1 Cut the av­o­cado in half, re­move the stone, peel, dice and driz­zle some lime juice on top. Peel the cu­cum­ber and car­rots, then cut into very thin ba­tons or peel with a juli­enne peeler. Peel the mango, cut the flesh off the pit and cut into thin slices. Finely slice the red cabbage. Wash and drain the let­tuce and tear into smaller pieces.

2 Add some luke­warm wa­ter into a large saucepan and soak one rice pa­per sheet in it for about 10 sec­onds. Trans­fer onto the work sur­face. (Make one roll at a time and don’t soak all the rice pa­per sheets at once, oth­er­wise they will be­come too soft.)

3 Spread some of the veg across the lower two thirds of the rice pa­per sheet. Leave some space around the edges. Add some salad leaves first, then a few cu­cum­ber and car­rot sticks, a lit­tle bit of red cabbage, about two mango and av­o­cado pieces each and fin­ish off with some Thai basil leaves. First, fold in the bot­tom of the rice pa­per, then tuck in the sides and roll up tight. Re­peat with the other rice pa­per sheets un­til you have used all the fill­ing.

4 For the mango sauce, peel the mango and cut off the flesh. Put into a food pro­ces­sor with the re­main­ing in­gre­di­ents and blend to a smooth, creamy and slightly thick paste. Taste and add ex­tra chilli pow­der if you want the sauce to be spicier. Gar­nish with more chilli.

5 Cut the rolls in half and fold a salad leaf around the rolls – it pre­vents them from stick­ing to­gether and makes them eas­ier to eat. Serve with dip­ping sauce.

Cook’s note: Be care­ful rolling up the rice-pa­per rolls and don’t add too much fill­ing – the sheets can tear very eas­ily. Recipe from Eat bet­ter, Not Less by Na­dia Da­maso (Hardie Grant). Pho­tog­ra­phy: Na­dia Da­maso

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