Mango Summer Rolls
rice paper wrappers
Sesame seeds to garnish
For the sauce:
honey or maple syrup
sriracha or chilli paste
To prepare the sauce peel the mango and slice off the flesh. Add to a food processor with the ginger, lime juice, honey/maple syrup, salt and sriracha. Blend until smooth.
Prepare all of the veggies and make sure they are finely sliced.
Add some hot water to a shallow dish.
Soak a rice paper wrapper in the hot water for 10-15 seconds until supple.
Remove and place on a plastic or stone chopping board. Add a few strips of each veggie and a small spoonful of sauce. Roll up like a burrito and set aside.
Repeat until you have used up the rice paper wrappers.
Serve the rolls sliced in half with a sprinkle of sesame seeds and the mango sauce.
Best eaten immediately but can be kept in the fridge for 1-2 days. The sauce can be kept in an airtight container in the fridge for 3 days.