Mango & capsicum rice paper rolls w. mango coriander dipping sauce
For the rice paper rolls:
  • 8 )Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripethinly sliced)
  • 2 Green Bell Peppers (sliced)
  • 1 carrotthinly sliced)
  • 2 Cucumbers (thinly sliced)
  • 1/2cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripediced)
  • 1teaspoon lemon juice
  • 2tablespoons – 3Water
  • 1tablespoon srirachaor any other chili sauce
  • 1/4cup fresh corinader
  • 1/4teaspoon salt
  1. For the mango coriander dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the coriander and pulse 2-3 times till the coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
  2. To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. In another plate, keep all your veggies together.
  3. Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don’t worry it’ll soften up pretty quickly. Don’t be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
  4. If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
  5. Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango coriander dipping sauce.