Vegan rainbow spring rolls - Good Food Middle East

Name: Vegan rainbow spring rolls - Good Food Middle East
Ingredients: 12 spring roll wrappers (we used Blue Dragon); ½ small pack mint, leaves picked; ½ small pack Thai basil, leaves picked (optional); 4 spring onions, cut in half then cut lengthways into strips; 1 courgette, peeled lengthways, halved and cut into thin strips (or use julienne peeler); 1 large carrot, halved and cut into thin strips (or use julienne peeler); ½ mango, cut into strips; 1 red chilli, deseeded and cut into thin strips; 50g salted peanuts, chopped (optional); sweet chilli sauce, for dipping

www.bbcgoodfoodme.com

Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

12 spring roll wrappers (we used Blue Dragon)
½ small pack mint, leaves picked
½ small pack Thai basil, leaves picked (optional)
4 spring onions, cut in half then cut lengthways into strips
1 courgette, peeled lengthways, halved and cut into thin strips (or use julienne peeler)
1 large carrot, halved and cut into thin strips (or use julienne peeler)
½ mango, cut into strips
1 red chilli, deseeded and cut into thin strips
50g salted peanuts, chopped (optional)
sweet chilli sauce, for dipping