What are summer days without juicy mango? These tropical spring rolls with avo dipping sauce make delicious and healthy summer treats to indulge in!

MAKES 6 // COOKING TIME 40 min

INGREDIENTS
For the spring rolls
6 round rice-paper wrappers
4 spring onions, sliced
2 mangoes, cored, peeled, and julienned
2 jalapeños, seeded and julienned
1 red pepper, seeded and julienned
For the dipping sauce
2 avocados, peeled and diced
½ cup coriander
⅓ cup lime juice
⅓ cup water
½ tbsp salt

METHOD
For the spring rolls
1. Fill a shallow dish with warm water to dip the rice paper in. Fold a clean tea towel in half and place it next to the dish. Place your prepared fillings within easy reach.
2. Place a wrapper in the water for about 20 seconds, until it is pliable but not too floppy. Lay it out on the towel.
3. Arrange sliced spring onion, mango, jalapeño and red pepper in a row down the centre of the wrapper. Fold over 1 long side to enclose the filling; then fold over the short sides. Roll up the wrapper, stretching the other long side around the roll to seal it. Dab with a little more water, if needed. Repeat with the other rice-paper wrappers.
For the dipping sauce
1. Place the avocado, coriander, lime juice, water and salt in a blender. Blend to a purée.
2. Transfer to a small serving bowl. If you won’t be serving the sauce immediately, cover it with cling film and press the plastic against the surface to prevent it oxidising and turning brown.

Recipe: Westfalia Fruit
Styling: Diane Heierli
Photography: Christoph Heierli

The post Tropical spring rolls with mango & an avo dipping sauce appeared first on MyKitchen.

These gluten-free and nutrient-packed crispy chicken rainbow spring rolls are a super quick and easy lunch meal or snack.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the rice-paper rolls
1½ tbsp coconut oil
2 chicken breasts, cooked and shredded
¼ cup orange juice
1 tsp honey
12 sheets rice paper
1 carrot, julienned
½ red pepper, julienned
¼ cucumber, julienned
⅓ cup shredded red cabbage
⅓ cup corn, cooked
For the yoghurt dressing
⅓ cup plain yoghurt
Juice of ½ lemon
2 tbsp chopped mint
1 tsp honey

METHOD
For the rice-paper rolls
1. Heat ½ tbsp coconut oil in a pan. Add chicken, orange juice and honey, and season with salt and pepper. Fry until sticky and golden.
2. To build the rice-paper rolls: Soak each sheet of rice paper in water for 10 seconds, until softened. Arrange vegetables and chicken on it, leaving a little space around the edges. Fold in the ends, roll up and seal with a little water.
3. Heat the remaining 1 tbsp coconut oil in a pan. Lightly fry each rainbow roll until golden.
For the yoghurt dressing
1. Mix together the yoghurt, lemon juice, mint and honey. Serve with the rainbow rolls.

The post Crispy chicken rainbow spring rolls appeared first on MyKitchen.