Mango Spring Rolls

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• Cooking time: 35 minutes
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• Leavening time: 1 hour
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For the spring rolls:

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• 8 medium rice sheets
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• 60 g of rice vermicelli
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• 1 ripe mango
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• 200 g of beetroot (preferably raw for a fresher flavor)
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• 400 g of carrots
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• 150 g salad
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• A few sprigs of mint
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• 1 C. rice vinegar
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For the peanut sauceu00a0:

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• 100 g of peanut butter
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• 20 g soy sauce
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• 80 g of water (to adjust according to the desired texture)
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• 1 cm of ginger
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• u00bd lime
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• Kampot pepper
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• Prepare all the vegetables: peel the mango, carrots and beet (except it is cooked), rinse the salad well.
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• Cut the carrot and beet into small sticks (you can also grate them thicker), and also make thicker sticks from the mango.
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• Cook your rice vermicelli in previously boiled water for 4 minutes, then drain the water. Add the rice vinegar.
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• Prepare a dish or large deep plate where you can wet the rice paper.
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• Wet the rice paper one at a time until they are soft, then place on a clean, damp kitchen towel.
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• Garnish in the center with some salad, then add the other ingredients to form a kind of package in the middle of the leaf. Pepper it using the mill, then salt it.
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• Fold back the top of the sheet by tightening to seal it: the rice sheet will stick to itself. Once your filling is closed, fold both sides and finish rolling tightly.
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For the sauce:

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• To make the sauce, scrape your ginger, then squeeze it (we use a garlic press). Squeeze the lime and zest it finely.
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• Finally, mix everything to obtain a smooth sauce. Add more or less water depending on the expected texture.
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• You can also add a few peanuts to the rolls for extra crunch.
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