4 Portions

• 1/2 bunch spring onions
• 1 large ripe mango
• 2 carrots
• 7 cilantro stems
• 1 oz salted peanuts
• 8 sheets of rice paper (about 8½" Ø)
• 5 tablespoons pickled ginger (sushi ginger)
• Watercress to garnish

Vegetarian summer rolls


1. Clean, wash and cut the spring onions lengthwise into thin slices. Cut the mango from its stone, peel off the flesh and cut into thick strips. Peel and wash the carrots and cut into thin sticks. Wash the cilantro, shake dry and pluck off the leaves. Coarsely chop the peanuts.

2. Put the rice paper sheets individually on plates and moisturize with cold water using your hands until they go soft.

3. Put 1/8 of the green onions, mango, carrots, peanuts, cilantro leaves and ginger on the lower third of each sheet. Roll over twice from below. Turn both side edges inwards, so that the filling does not fall out, and finish rolling. To serve, cut the rolls lengthwise diagonally, sprinkle with cress and serve with a dip or soy sauce.