Springrolls with mango and kohlrabi
Text and photos: Anna Plaszczyk
4 June 2019
Light and refreshing recipe for a summertime dinner? You will need only a rice paper, a mango, a cucumber, a kohlrabi and a carrot to make your light, summer springrolls. This meal is not only low-caloric, but also has a lot of vitamins in it.
The traditional rolls, made of rice paper and deep fried, surely are not a good idea for a dinner on a hot day. All you have to do is change the attitude towards the rolls to prepare a truly summer meal which will be filling and refreshing at the same time. Summer spring rolls with mango don’t have to be fried. They can be eaten cold and raw and thanks to that the ingredients used will keep all of their nutrients.
½ fresh cucumber
2 new, small carrots
few lettuce leaves (instead of rice noodles)
fresh coriander leaves
fresh mint leaves
juice from 1 lime
Cut the carrot into about 5cm bars and cook it for about 10-15 minutes. Cut the rest of the vegetables and the mango into the bars and chop the lettuce leaves. Dip a piece of the rice paper in the water on both sides. Place the wet rice paper on the wooden board which will take the surplus of water. Lay the mint and coriander leaves in the centre of the paper and put a bit of the chopped lettuce, the bars of a cooked carrot and the rest of the ingredients. Sprinkle it with the lime juice. Wrap it in the form of the classical rolls. Don’t fry! Rice paper, as well as the rice noodles, don’t need a heat treatment.
Serve it with the teriyaki sauce to dip the rolls.