Summer rolls with mango and atjar tjampoer
Making summerrolls is not difficult as you might think. You need to get the hang of rolling for a while, but after that, you can combine endlessly with all your favourite vegetables (or fruits!). This summerrolls (or fresh Vietnamese springrolls) recipe has all the flavours and textures you want in a good dish. The mango makes it sweet, the lettuce fresh, the atjar tjampoer umami, because these are actually fermented vegetables. Top as a savoury snack, lunch, starter or side dish.
SnackSavoury snack4 servings20 minutes preparation
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This is how you make it
- Cook the glass noodles according to the instructions on the packet. Rinse well with cold water.
- Meanwhile, cut the mango into thin strips.
- Cut the avocado into eights (thick slices).
- Wash the lettuce leaves and coriander.
- Hold 1 sheet of rice paper under the tap for 5-10 seconds. Lay on a cutting board. Place a lettuce leaf in the centre, the glass noodles, mango, atjar tjampoer, fresh coriander and avocado on top.
- Then fold the bottom of the sheet towards the centre, keeping the filling tight and roll slightly. Then fold the sides inwards and roll through.
- When serving, cut the summer rolls in half widthwise. Dip in sweet-chilli sauce.
Tip(s)
- Want to make your own easy dipping sauce for fresh spring rolls? Mix sambal or sriracha with soy sauce and/or vegan mayonnaise.
- Don't like coriander? Then skip this ingredient, or replace it with fresh parsley or mint.
