Asian summer rolls with mango and peanut dip

Asian summer rolls with mango and peanut dip: fresh rice paper rolls with red cabbage, pepper, glass noodles, mint and a creamy lime dip.

At a glance

• Serves 2
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 8 sheets of rice paper
• 1 mango
• 1 red cabbage
• 100 g glass noodles
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 1 squeeze of lime
• 1 pepper
• 1 handful of mint
• 2 tbsp soy sauce

Method

You’ll need: chopping board · knife · sieve

1. Cut the red cabbage into thin strips, the pepper into thin sticks and the mango into long pieces. Have the mint ready.
2. Soak the glass noodles in hot water until soft. Drain and squeeze them out well.
3. For the dip, stir the peanut butter with the soy sauce, maple syrup and lime juice until smooth. If needed, add a little water until creamy.
4. Dip a sheet of rice paper briefly into warm water and lay it on a work surface. Arrange mint, pepper, mango, red cabbage and glass noodles in the middle.
5. Fold in the sides and roll the rice paper up tightly. Repeat with the remaining ingredients.
6. Halve the summer rolls and serve straight away with the peanut dip.

Good to know

A meal like this feels fresh and still counts as a proper dinner. The rolls are crisp, juicy and just right for warm days.

Swaps

Glass noodles → shirataki noodles (a konjac-based alternative); maple syrup → date paste (made from whole fruit); soy sauce → tamari (gluten-free alternative); peanut butter → almond butter (also provides fat and a little protein; contains tree nuts)

Allergens

Contains peanuts, soya and gluten (soy sauce – use tamari for a gluten-free version). For children, cut into small, easy-to-chew pieces; in pregnancy, make them fresh and keep good kitchen hygiene.

Dairy-free recipes