Summer Rolls With Mango Miso Sauce
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 6 pieces of rice paper
- 1 oz green beans
- 1 peeled and grated carrots
- 1 avocado
- A handful of canned bamboo shoots
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Preparation
Step 1
Place a pan of salted water over a medium heat. Once boiling, blanch the beans for 2-3 minutes before removing and running under cold water.
Step 2
Place the pan of water back over the heat, and reduce the heat to low. Once the water is hot and bubbling lightly but not boiling, place one of the rice paper sheets in it for a few seconds (anywhere from 5-10 seconds), until the pattern disappears.
Step 3
Remove the rice paper sheet from the pan and run it under cold water (this will help to flatten it out). Smooth the rice paper sheet out over a chopping board or damp tea towel before filling with a mixture of grated carrot, green beans, sliced avocado and bamboo shoots.
Step 4
Once full of veggies, roll one side of the rice paper around the contents, and keep rolling until a complete roll has formed. Tuck the bottom and either side of the roll in and bind together using a little water (if needed). Place onto a dish and into the fridge until ready to serve.
Step 5
Repeat until all of the rice paper sheets and veggies are finished.
Step 6
Make the sauce by soaking the dried mango in boiling water for 10 minutes. Once soft, drain and place into a food processor with the rest of the ingredients - pulse until smooth.
Step 7
Once ready to serve, cut the summer rolls in half width ways and serve with the mango miso sauce.
Step 8
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