30 min

Rainbow Carrot & Mango Spring Rolls

Name: Rainbow Carrot & Mango Spring Rolls
Prep time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1.00 bunch French Carrots; x 1.00 mango; 0.50 bunch coriander; 0.50 bunch mint; 1.00 pack rice vermicelli; 1.00 pack spring roll wrappers; 20.00 cl coconut milk; x 1.00 lime; 1.00 tablespoon fish sauce; 1.00 tablespoon peanut butter; 1.00 handful peanuts

In partnership with Fruit and Veg from France

An explosion of taste and colour, this recipe will take you on a journey! Share with your loved ones and just wait for the compliments to roll in! 

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Preparation time

30 min

Ingredients For

French Carrots

1 bunch See the article
mango  x 1
coriander  0.50 bunch
mint  0.50 bunch
rice vermicelli 1 pack
spring roll wrappers  1 pack
coconut milk 20 cl
lime x 1
fish sauce  1 tablespoon
peanut butter 1 tablespoon
peanuts  1 handful

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Preparation

Wash, peel and julienne the carrots and mango. 

Rehydrate the rice vermicelli according to the pack directions. 

To assemble the spring rolls: pour hot water into a shallow dish. Add a spring roll wrapper, wet thoroughly then place delicately on a tea towel. In the centre, place a small handful of carrots, a few pieces of mango, a few mint and coriander leaves, and a pinch of rice vermicelli. Roll to close. 

To make the sauce: mix the coconut milk, lime juice, fish sauce and peanut butter in a bowl. 

Roughly chop the peanuts and sprinkle them on the spring rolls cut in half. Serve with the sauce!  