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Light Summer Rolls with Peanut Sauce and Mango Chutney

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Light Summer Rolls with Peanut Sauce and Mango Chutney

The perfect light summer rolls with peanut sauce and mango chutney recipe with a picture and simple step-by-step instructions.

  • 0,5 Cucumber
  • 2 Carrots
  • 160 g Japanese fried fillets
  • 3 tsp Peanut butter
  • 3 tsp Soy sauce
  • 8 leaves Rice paper
  • 125 g Mango chutney
  • 250 ml Water
  1. Wash the cucumber and carrot, cut lengthways and cut into thin pieces. Cut Japanese fillets into strips.
  2. Mix peanut butter with 50 ml water and soy sauce and set aside.
  3. Soak the rice leaves one after the other in a large deep plate with warm water for about 30 seconds. Place the soft leaves on a flat work surface and fill with the ingredients.
  4. Place a portion of the ingredients in the middle and pour some peanut sauce on top
  5. Wrap the paper right and left over the filling, then carefully roll it up, dip the finished rolls with mango chutney and enjoy
Dinner
European
light summer rolls with peanut sauce and mango chutney

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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