Vegan Summer Rolls with Mango
These fruity summer rolls are the perfect dinner on a hot summers evening.
They are fresh and light and will leave you satisfied, but not heavily full.
Enjoy them with soy sauce or some creamy peanut dip.
[:de]Vorbereitungszeit[:en]Prep Time[:] 15 minutes
[:de]Garzeit[:en]Cook Time[:] 20 minutes
[:de]Gesamt[:en]Total Time[:] 35 minutes
[:de]Portionen[:en]Servings[:] 6 Sommerrollen
[:de]Zutaten[:en]Ingredients[:]
For the marinated mushrooms
- 5 mushrooms
- 4 Tbsp tamari sauce
- 1 tsp garlic powder
- 1/2 tsp coriander spice
- 1/2 tsp paprika
- pinch of cayenne pepper, ground ginger and curry powder
For the summer rolls
- 100 g glass noodles
- 1 medium carrot
- 1/3 cucumber
- 1 small red pepper
- 3-4 radishes
- 1 avocado
- 1/2 ripe mango
- 3 green lettuce leaves washed and dried
- some fresh parsley or coriander leaves
- 6 rice papers
[:de]Anleitung[:en]Instructions[:]
For the marinated mushrooms
-
Slice the mushrooms (2-3-mm), put them in a bowl with the remaining ingredients and stir well.
-
Make sure all the mushrooms are well coated, and let them sit for at least 4 hours in the fridge. The mushrooms will release some juice and get softer while marinating.
For the summer rolls
-
Cook your glass noodles according to package instructions. Set aside and let them cool down.
-
Wash the carrot, cucumber, pepper and cut them into thin, approx. 10 cm long slices. Peel the avocado and mango and cut them, too. Slice the radishes.
-
Fill a large bowl with warm water. Take 1 rice paper and dunk it in the water for 5 seconds (not longer! Otherwise it will get too soft and tear easily when you try to roll it up later). Then place it on a large plate.
-
Now you can fill it with your prepared veggies, carefully fold the rice paper and roll it up.
[:de]Anmerkungen[:en]Notes[:]
I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚