summer calls for a quick and easy recipe

these summer rolls are great for when you want to make something and eat it right away. They get a little dried out if you keep them for too long. But if you want to make them and keep them in the fridge, covered, for a few hours, they would be ok. The mango dipping sauce that goes along with it is tangy, sweet and a little spicy. It goes great to dress up the fresh veggies.

Let's start with the mango dipping sauce, since it's better if you can chill it a little bit.

Mango Dipping Sauce Recipe

1 medium mango, diced

2 tbsp finely chopped fresh flat leaf parsley

1/2 medium red onion, finely chopped

a few slices of pickled jalapeno (to taste), chopped

salt and pepper to taste

Mix all ingredients in a bowl. Refridgerate until ready to use and up to 2 days.

Summer Roll Recipe (about 10-15 rolls)

1 cucumber, julilenned

Several leaves of basil (around 10)

Several leaves of mint (around 20)

1 cup of shredded cabbage

1/2 medium red onion, sliced thinly

bowl of water

Package of spring roll skin

1. Arrange all of your ingredients.

2. Take one spring roll skin and place it on a flat working surface. Dip your hand in the bowl of water and gently moisten the spring roll skin on both sides.

3. Start layering your ingredients in the spring roll skin. I place the basil first, then cabbage, onion, cucumber, mint. That way, when you roll it up, you have a nice looking basil leaf showing through.
4. Fold up the bottom, and then fold in the sides, then roll it up. The spring roll skin should be very pliable and should readily stick when you start rolling it.

5. Enjoy with the mango dipping sauce. :)

*k*