Vegan · Gluten-free · Snacks · Lunch
Summer Rolls with Pea Shoots & Mango Dipping Sauce
Rice-paper rolls packed with herbs, glass noodles and crunchy vegetables. Bright, light and made for sharing.
Prep35 min
Cook5 min
Serves4
Protein5 g
Ingredients
- 12 rice-paper wrappers
- 100 g vermicelli rice noodles
- Pea shoots, mint, coriander and Thai basil
- 1 cucumber and 1 carrot, julienned
- 1 mango, sliced
- Sauce: ½ mango, 1 tbsp lime, 1 tsp fish-free sauce or soy, ½ red chilli, 1 tsp rice vinegar — blended
Nutrition per serving
| Energy | ≈ 280 kcal |
| Protein | ≈ 5 g |
| Fibre | ≈ 5 g |
| Fat | ≈ 2 g |
Approximate values, calculated from standard UK food composition data.
Method
- Soak noodles in boiling water for 3 minutes, drain and rinse cold.
- Dip a wrapper in warm water for a few seconds and lay flat on a damp board.
- Layer herbs first (they show through the wrapper), then noodles, vegetables and mango.
- Fold in the sides and roll tightly. Repeat, and serve with the dipping sauce.
Nutritional notes
A great way to eat a large volume of raw vegetables and herbs. Add prawns or tofu for a more filling, higher-protein lunch.