I forgot to tell you all the amazing news last week so I have to share it now: last tuesday Deliciously Ella got its millionth hit! I can’t quite believe that over a million people have looked at my blog in just over a year, it’s so crazy but so unbelievably incredible. I really can’t thank you all enough for your awesome support, encouragement and enthusiasm, it means so much. All of your lovely comments, emails and photos are just fantastic and I love hearing how much you enjoy all my recipes and this healthy way of life, it really makes writing the blog so worth while.
Anyway it’s been so insanely hot this week so I’ve been eating a lot of raw food as cooking isn’t super appealing, especially in the middle of the day. Of everything I’ve made these fresh spring rolls with mango dipping sauce are my absolute favourite, seriously they’re so good! The rolls themselves are awesome, especially as the raw carrots, zucchini and pepper have such a great crunch, but it’s the creamy dipping sauce that really makes the dish so incredible. It’s so amazingly simple, with only three ingredients – mango, avocado and jalapeño – which together make the sweetest, creamiest mix that resonates with subtle hints of spiciness. It’s perfect! It’s actually so divine that I couldn’t stop eating it straight from the food processor with a spoon and something tells me that you’ll be doing the exact same thing! I think the dip would taste good with everything and anything, I’m excited to use it in all my summer dishes, especially as a creamy dressing for quinoa and rice! I can’t wait to hear what you all think!
10 rice paper rolls
For the Dipping Sauce
- 1 mango
- 1 avocado
- 1/2 a small jalapeño pepper
For the Fillings
- 1 large carrot
- 1 red pepper
- 1 zucchini
- spinach leaves
First make the dip by peeling the mango and avocado, removing their stones and placing the flesh into the processor along with the de-seeded jalapeño pepper. Blend until smooth and then pour into a bowl for dipping.
Next peel the carrots and then chop the carrots, zucchini and red pepper into thin strips.
To make the rolls simply place the rice paper into a bowl of warm water for 2 seconds then allow to soften for another few seconds. Then place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mix onto this then top with a mix of the vegetable strips. Fold the top and the bottom of the paper over then the right side and then roll. It may take a few practices to get it perfect but it always tastes good even if it doesn’t look perfect first try! Then dip and enjoy!