So, I just got a new camera!! Im so excited. It’s my new (expensive) baby. I got the Canon EOS 700D, so you know what this means? A lot more posts, and a lot more frequently. I’ve only had this camera a few days and it seems to never leave my hands. I’m only a beginner, as this is my first SLR and still learning all the functions. I really hope that I can improve with my photography skills! It’s something I’ve been wanting to do for such a long time and Im super excited to start!
I adore rice paper rolls. They are so versatile, you can literally create any flavour you like! But I’ve found that no matter what ingredients you put inside the rolls, it’s the dipping sauce that makes or breaks the overall dish.
Some rice paper rolls are healthy, and some, well, not so much. A lot of the rolls you see are filled with animal products and are extremely high in fat. Then theres also the dipping sauce, which is usually a satay peanut which is again, quite fattening. In the end a small snack can end up being a lot more costly than you intended!
These rice paper rolls are light, refreshing and are perfectfor lunch or a light dinner or they can be a great appetisers for when you have guests over. I actually served this exact recipe on Christmas day last year. It’s a tradition in our family we start with seafood (ugh) before we get onto the main course (much to my distaste) My parents said that we had to continue with it, I wasn’t happy but couldn’t do anything about it. So, I needed something for myself to eat of course, and that could easily be shared with others. Much to my delight, these rice paper rolls turned out to be a hit, and surprisingly more so than the seafood! Everyone loved them, especially the sauce. Bear in mind, my family are hugeeee meat eaters, so I was so happy about this.
You can experiment with the recipe and add some more ingredients into the rolls, but I prefer them like this, they are nice and simple. The main ingredient that makes this dish is definitely the mango, the fresh, juice sweet flavour combined with the mint and lime is utterly delicious. A 200g serve of mango provides up to three times the recommended daily intake of Vitamin A and Vitamin C. Vitamin C, is an antioxidant. It’s important in protecting the body from infection and is also needed for the formation of collagen, cartilage, muscle and blood vessels. Vitamin C also aids the absorption of iron, which is necessary for transporting
oxygen from the lungs to your cells. Mangos are also rich in beta -carotene and are a fantastic source of potassium, copper, B -group vitamins, magnesium and fibre. Beta-carotene is a powerful anti-oxidant that can help protect the body against disease and also fight the signs of ageing by assisting with the growth and repair of cells, tissues and skin. So you can see mangos are pretty amazing. They are so delicious. It’s so sad you get only get them a few months of the year! I definitely make the most of them before they start selling them for $800 each plus my first born child, lol.
- For the Wraps:
- Packet of Rice Paper Wraps
- 5 Large Carrots
- 4-5 Large Cucumbers
- 1 Large Beet
- 1 Small Avocado * (OPTIONAL)
- A few handfulls of mixed lettuce
- For the Dressing:
- 1-2 Large Mangos (or 1 cup frozen)
- Juice of 2 Limes
- A few Sprigs of Mint
- * If using frozen Mango, you will need ½ - ¾ Cup of Water
- Chop the carrots, beetroot and cucumber into thin, even slices, set aside.
- Fill a large bowl with hot water (not boiling, but not warm either) place the rice paper wrap into the bowl until it softens, remove and place flat down on a dry surface.
- Place some mixed lettuce at the front of the wrap (side closest to you) in the middle, layer the remaining ingredients, try to keep them in the middle.
- To Roll: Roll the wrap forward once, tuck both of the corners in and continue rolling the rest of the way, repeat for the remaining wraps.
- For the sauce: Cut up two mangos and place in a food processor, juice 2 limes and add mint to taste (I used quite a bit) and blend until smooth.
- * Note: If using frozen mango, wait until it defrosts and also add ½ Cup -3/4 Cup of Water