Mango Spring Rolls

• Cooking time: 35 minutes
• Leavening time: 1 hour

For the spring rolls:

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

For the peanut sauce :

• 100 g of peanut butter
• 20 g soy sauce
• 80 g of water (to adjust according to the desired texture)
• 1 cm of ginger
• ½ lime
• Kampot pepper

• Prepare all the vegetables: peel the mango, carrots and beet (except it is cooked), rinse the salad well.
• Cut the carrot and beet into small sticks (you can also grate them thicker), and also make thicker sticks from the mango.
• Cook your rice vermicelli in previously boiled water for 4 minutes, then drain the water. Add the rice vinegar.
• Prepare a dish or large deep plate where you can wet the rice paper.
• Wet the rice paper one at a time until they are soft, then place on a clean, damp kitchen towel.
• 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.
• 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.

For the sauce:

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