Mango and Cucumber Spring Roll

Servings: 10-12

Ingredients:

150g shredded mango

100g shredded cucumber

100g shredded vegetarian mushroom

10-12 pieces rice paper

Dipping Sauce

2 tablespoons tomatoes sauce

2 teaspoons sugar, or to taste

2 tablespoons (4 limes) freshly squeezed kalamansi lime juice, or to taste

¼ teaspoon sesame seeds (optional)

Method:

To prepare dipping sauce

1. To make the sauce: Dissolve the sugar with lime juice in a bowl. Add in the tomatoes sauce and mixed well. Sprinkle some sesame seeds and set aside.

To prepare wrap spring roll

1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.

2. Place 1 sheet of rice paper on chopping board or plate. Place small amount of shredded cucumber, shredded mango and vegetarian mushroom in the centre and roll up.

3. Arrange on a serving plate and serve immediately with the dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.