These fresh and tasty raw mango spring rolls make a anti-inflammatory compounds starter or lunch. This dish delivers plenty of antioxidant and anti-inflammatory compounds that help reduce oxidative damage in the body and lower the risk of chronic disease.
Makes: 6
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 6 sheets ricepaper
- Handful fresh mint, chopped, 6 large mint leaves set aside
- 1 medium carrot, shredded
- 1 medium beetroot, shredded
- 1 cucumber, seeds removed, thinly sliced
- 1 ripe avocado, sliced
- 1 medium ripe mango, sliced
- Dipping sauce of choice
Method
- Pour some warm water in a medium frying pan.
- Place ricepaper sheets in the water until they start to soften — don’t leave them in for too long.
- Place the sheet on a chopping board, place a mint leaf in the middle then top with some carrot, beetroot, chopped mint, cucumber and a slice of avocado and mango.
- Fold one end over, then fold in the sides, and roll it up tightly. Place on a serving plate.
- Serve with a dipping sauce.
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