Spring rolls with Thai mango dip



- 450g Ardo Mango
- 3 Ardo Avocado halves
- 300g Ardo Cucumber
- 300g Ardo Carrot strips
- 5g Ardo Coriander
- 5g Ardo Mint
- 5g Ardo Chili
- 20 sheets of rice paper
- 1 lime
- Fish sauce to your own taste




  1. Defrost everything. 
  2. Make the Thai mango dip by blending 150g mango, juice and zest of the lime, coriander and mint until you get a smooth dip. Season with some fish sauce to your own taste. 
  3. Cut the rest of the mango together with the avocado into small pieces. Mix this with the carrot strips and cucumber.  
  4. Fill a large bowl with water and immerse the rice paper in the water for about 30 seconds until it becomes pliable. Let it drain.  
  5. Place the filling at about 1/3 of the edge of the rice paper and make spring rolls. 
  6. Serve with the Thai mango dip.
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