Recipe by Chef Ranveer Brar
Ingredients
2 sheets rice paper
½ red bell pepper, thinly sliced
½ English cucumber/ desi cucumber, thinly sliced
½ cup thinly sliced red cabbage
¼ medium mango, thinly sliced
½ green apple, thinly sliced
1 package of rice noodles
2 tbsp Sambal sauce to serve
Process
- First, start by soaking the kelp/rice noodles in warm water while you’re prepping all your veggies. They’ll gradually soften (still al dente) while you’re getting ready to assemble.
- Using a large bowl of warm water, gently dip 1 rice paper at a time.
- On a clean surface like a cutting board, lay flat the softened rice paper then start laying the thinly sliced vegetables and fruit in the lower ⅓ and center of the rice paper. Using your hands, gently fold the sides towards the center (similar to rolling a burrito), then roll from the bottom up tightly rolling the rice paper around the fillings. Continue until it’s rolled.
- For the sauce, simply stir together and dip the spring roll in and enjoy. Immediately enjoy or keep in the fridge for up to 1 day.
