- 12 spring roll wrappers (we used Blue Dragon)
- ½ small pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small pack Thai basil, leaves picked (optional)
- 4 spring onions, cut in half then cut lengthways into strips
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 courgette, peeled lengthways, halved and cut into thin strips (or use julienne peeler)
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 large carrot, halved and cut into thin strips (or use julienne peeler)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ mango, cut into strips
- 1 red chilli, deseeded and cut into thin strips
- 50g salted peanuts, chopped (optional)
- sweet chilli sauce, for dipping
Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don’t leave it too long or you’ll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.