Facebook Asian Summer Rolls with Mango Chutni Dipping Sauce Recipe | The Spice Tailor

Asian Summer Rolls with Mango Chutni Dipping Sauce

  • 2-3serves
  • 5mins prep
  • 10mins cook
Made with
Original Mango Chutni

Original Mango Chutni


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Spring Rolls:

  • 8 rice paper wrappers
  • Warm water from the kettle to soak the wrappers (let cool slightly after boiling)
  • 200g tofu - cut into thick slices and fried in a little oil (vegetarian option)
    200g cooked prawns
  • 70g cucumber - deseeded and julienned
  • 70g carrots - peeled and julienned
  • ½ avocado - sliced
  • 3 gem lettuce leaves - shredded
  • Small bunch of coriander leaves
  • 2 tsp roasted black sesame seeds

Mango Chutni Dipping Sauce:

  • 1 pack of The Spice Tailor Original Mango Chutni
  • 1 tsp vegetable oil
  • ½ red chilli - deseeded and finely chopped
  • ½ tbsp finely chopped ginger
  • 2 small cloves garlic, finely chopped
  • 1 tsp chopped coriander stalks
  • 1½ tbsp Shaoxing rice wine (or more lime juice to taste)
  • ½ tsp lime juice
  • 1 tbsp water
  • Salt to taste


Mango Chutni Dipping Sauce

  1. Fry the ginger and garlic in the oil for 1 minute.
  2. Add the chilli, rice wine and a small sprinkling of salt and cook for 1-2 minutes or until reduced by half.
  3. Add in the water, mango chutni and lime juice and turn off the heat.
  4. Stir in the coriander stalks. Adjust seasoning and acidity to taste.

Spring Rolls:

  1. Dip one wrapper into the warm water and lay onto a clean damp tea towel.
  2. Lay some tofu or cooked prawns in the middle, slightly closer towards the edge closest to you.
  3. Add some cucumber, carrots, a slice of avocado, lettuce and coriander leaves.
  4. Sprinkle with a little sesame seeds and roll the wrappers into summer rolls, folding the ends in before you roll.
  5. Serve with mango chutni dipping sauce.

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