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Mango Spring Rolls

rouleaux-printemps-mangue-3 - Peugeot Saveurs

For 8 medium rolls:

  • Cooking time: 35 minutes
  • Leavening time: 1 hour


For the spring rolls:

  • 8 medium rice sheets
  • 60 g of rice vermicelli
  • 1 ripe mango
  • 200 g of beetroot (preferably raw for a fresher flavor)
  • 400 g of carrots
  • 150 g salad
  • A few sprigs of mint
  • 1 C. rice vinegar

For the peanut sauce :

  • 100 g of peanut butter
  • 20 g soy sauce
  • 80 g of water (to adjust according to the desired texture)
  • 1 cm of ginger
  • ½ lime
  • Kampot pepper

Cooking :

  • Prepare all the vegetables: peel the mango, carrots and beet (except it is cooked), rinse the salad well.
  • Cut the carrot and beet into small sticks (you can also grate them thicker), and also make thicker sticks from the mango.
  • Cook your rice vermicelli in previously boiled water for 4 minutes, then drain the water. Add the rice vinegar.
  • Prepare a dish or large deep plate where you can wet the rice paper.
  • Wet the rice paper one at a time until they are soft, then place on a clean, damp kitchen towel.
  • Garnish in the center with some salad, then add the other ingredients to form a kind of package in the middle of the leaf. Pepper it using the mill, then salt it.
  • Fold back the top of the sheet by tightening to seal it: the rice sheet will stick to itself. Once your filling is closed, fold both sides and finish rolling tightly.

For the sauce:

  • To make the sauce, scrape your ginger, then squeeze it (we use a garlic press). Squeeze the lime and zest it finely.
  • Finally, mix everything to obtain a smooth sauce. Add more or less water depending on the expected texture.
  • You can also add a few peanuts to the rolls for extra crunch.