The crowning glory of summer: summer rolls. Quickly rolled, filled with colourful vegetables, served with a tangy lime sauce.
Lime sauce:
- Roll the lime on a board to release the juice inside, first grate the lime zest of the whole lime, then cut and squeeze out the lime juice.
- Peel and grate ginger.
- Boil lime juice and zest with sugar and ginger in a pan. Simmer for a few minutes and then remove from heat.
- Stir in the remaining ingredients.
- Season with salt and pepper and leave to one side to continue to infuse.
Filling:
- Clean the vegetables and fruit (cucumber, pepper, mango, carrot and spring onion) and cut into thin strips with the same length and width where possible.
- Marinate mushrooms with a little soy sauce. Soak the rice paper in water to soften. Place a mint leaf in the middle.
- Put some vegetables, mango and mushrooms onto the rice paper.
- Spread with a little lime and soy sauce. Carefully roll up.
- Cut off excess rice paper and serve
Step by step pictures of the preparation:
