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Copyright Meg Pearson, 2020

  • Chef Meg

Mango Basil Summer Rolls

Mango Basil Summer Rolls

(makes about 15 rolls)

Approx 15 rice paper wrappers

Basil pesto recipe (below)

1/2 purple cabbage – thinly sliced

2 small, or 1 large ripe mango

2-3 medium carrots – finely shredded or julienned

15 small leafs lettuce, washed & dried

2 cups fresh basil leaves

large handful fresh mint leaves – optional

Peel mango. Slice the flesh into strips.

Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don’t keep the wrapper in the water too long to prevent tearing.

Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 tablespoon of pesto in the middle of lettuce leaf and lay in centre of the wrapper, followed by cabbage, 1-2 mango strips, carrots and herbs.

Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.

Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.

Vegan Pesto

1/3 C firmly packed fresh organic basil*

5-6 organic kale leaves, washed, trimmed, and torn into pieces*

2-4 garlic cloves, depending on your tolerance!

1/3 C walnuts (raw, or toasted for a denser flavour)

1/4 C nutritional yeast***

2-3 T freshly squeezed lemon juice

1.5 t sea salt

1/4 C extra virgin olive oil to start, adding more as needed

Tamarind Dipping Sauce

1/4 C nut butter

1/4 C tamarind paste

2 T freshly squeezed lime juice

1 T fresh grated ginger

1 T maple syrup or honey

1/2 T olive oil

1 t soy sauce

1/2 small red chili – seeded and minced (optional)

In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.

#rawholidayrecipe #vegan #recipe #lunch