Preparation time is 20minutes
Cook time is 1minutes
Total time is 21minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 8 rice paper rounds (22cm)
- 1 carrot, grated
- 1 bunch coriander
- 1 cucumber, cut into julienne
- 1 mango, flesh thinly sliced
- 1/3 cup sweet chilli sauce
- 250grams steamed brown rice cups
Nutrition per serving
912kJ / 218Cal
912 Kilojoules or 218 Calories
10% of daily energy intake*
Protein
2.9grams
Fat
1.4grams
Carbs
47.3grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Finely chop 2 tbs coriander and add to sweet chilli sauce to make dipping sauce. Stir to combine. Pick remaining coriander sprigs.
Step 2 of 3
Cook the rice according to instructions. Transfer to a bowl and mix with 2 tbs of the dipping sauce. Set aside to cool.
Step 3 of 3
Soak 1 sheet of rice paper at a time in warm water for 20 seconds until softened. Place on a clean work surface. Place a few coriander sprigs, 2 mango slices, 1 tbs grated carrot, 2 tbs rice mixture and 3-4 pieces cucumber in the middle of the rice paper round leaving a 3cm margin on each side. Lift the bottom edge over the top of the filling, fold the sides in and roll up firmly. Repeat with remaining filling and rice paper. Serve with remaining dipping sauce.
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