Sweet summer rolls with coconut milk rice

Ingredients for 8 servings:

• 400 ml coconut milk, reduced fat
• 100 ml plant-based drink, e.g. soy, almond, oat drink, or water
• 125 g rice pudding
• n. B. sugar
• 8 sheets of rice paper
• 1 mango(s), pureed or cut into strips
• 16 strawberries, halved
• e.g. chocolate sprinkles
• n. B. chocolate sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

For the rice pudding, bring the coconut milk and plant-based drink (or 100 ml water) to a boil in a saucepan. Then add the rice pudding and let it swell on low heat with the lid closed for about 35 minutes. Stir occasionally to prevent it from burning. Sweeten with sugar, if desired. (I usually omit the sugar, as the fruit adds sweetness to the summer rolls.) Let the rice pudding cool completely, preferably overnight. For the filling, cut the mango into strips or (I prefer) puree it, and halve the strawberries. In a soup plate or shallow bowl, completely moisten the rice paper with lukewarm water and then place it on a flat surface. Now spread some rice pudding over the bottom third, flattening it slightly if necessary. Spread some mango puree on top and place 2 strawberries (or 4 halves) on top. To roll up the rice paper, lift the rice paper and fold it over the filling, about halfway down the sheet. Press the strawberries slightly into the center so that the rice pudding wraps around the fruit like a sushi roll. Then fold in the sides and finish rolling the roll. Form a total of 8 rolls in this way. For a sweeter treat, you can garnish the rolls with chocolate sprinkles or serve with chocolate sauce. 185 kcal per serving.