Vegetable Spring Rolls with Mango Dip

These springrolls will make a delicious braai starter.

Serves 4 | Takes 40 min

Ingredients

For the dipping sauce

5ml chilli, chopped (optional) 2 garlic cloves, crushed 3cm piece ginger, finely grated 160ml coconut cream 125ml mango purée 10ml soya sauce

For the spring rolls

3 carrots, julienned (see tip) ½ red cabbage, thinly sliced 80g mange tout, thinly sliced 1 red chilli, deseeded and chopped 2 garlic cloves, chopped 3cm ginger, finely grated 15ml olive or avocado oil 12 sheets spring roll pastry sunflower oil, for deep frying handful fresh coriander

Method

For the sauce, bring the chilli, garlic, ginger and coconut cream to boil over medium heat. Remove from the heat and leave to infuse until cooled. Strain through a sieve. Mix in the mango purée and soya sauce. For the spring rolls, heat the oil on medium-high and sauté the carrots, cabbage, mange tout, chilli, garlic and ginger. Cool slightly. Lay a single layer of spring roll pastry down on a work surface with a corner facing you. Place 30ml of the vegetable mixture on the corner closest to you, then roll the pastry tightly to enclose the filling, folding in the sides as you go. Brush the top corner with a little water to seal. Repeat with the rest. Heat enough oil for deep frying on medium and fry the spring rolls in batches, for about 4 minutes, turning, until golden. Drain on paper towel. Serve immediately with the mango dipping sauce and fresh coriander.

Tip: Use a julienne vegetable peeler or simply grate the carrot using long strokes.

#vegetable #springrolls #mango #dip