Vegan, Mango Spring Rolls

 

Hello ya´ll!

When I´m out eating I often find myself thinking ” I can so make this on my own!” and this time was no exception! we got these wonderful springrolls with the best sauce ever! ❤ And then, when I actually make it on my own I often realist that, well, I so can´t make it on my own. This time was no exception, BUT it became so delish anyways! I added some mango to the rolls which worked super nice with the peanut, salty sauce!

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Vegan , Mango Spring rolls:

Rice paper

a Fresh Mango

a Half of a cucumber

a Carrot

Corolla

Rice nudels (around 50g)

Peanut Sauce:

70 g Smooth peanut butter

30 g Sesame Oil

4 g Fish Sauce

One small slice of garlic

1 – 2 limes

How to: 

Start with the sauce. Stir peanut butter, sesame oil, fish sauce and rasped garlic smooth. Add the lime. I used one, a very juicy one so use 2 if you feel it´s needed. If you prefer the sauce more pea nutty, just skip the lime and add more oil to until it´s the consistency you want. It should be thick, so it sticks to the rolls but not to thick.

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Cook the rice noddles according to the instructions on the package.

Cut the carrots, cucumber and mango into thin stripes and put aside.

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Boil some water, put in to a bowl and put the rice paper in for a few seconds. Take out and place like above. Put the filling on and fold the left and right corner. Roll and tighten as much as possible.

Enjoy! ❤

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