Ingredients:

  • 12 rice paper wrappers (round, 22 cm / 9 inches in diameter)
  • 1 large ripe mango, peeled and sliced into thin strips (approx. 200g)
  • 1 cup sweetened shredded coconut
  • 1 medium banana, sliced into thin strips
  • Fresh mint leaves (about 1 cup, packed)
  • 1/2 cup rice vermicelli noodles, cooked and cooled (optional)
  • 1/2 cup coconut milk (canned)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon honey or agave syrup
  • A pinch of salt

Instructions:

  1. Slice mango and banana. Prepare cooked rice noodles if using.
  2. Fill a large bowl with warm water. Soak one rice paper wrapper for about 15-20 seconds, until pliable. Remove and let excess water drip off.
  3. Place the soaked rice paper on a clean surface. In the center, layer: a few mango slices, banana slices, a small handful of shredded coconut, fresh mint leaves, and a bit of rice vermicelli (if using).
  4. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to enclose the filling. Repeat with remaining rice paper wrappers and fillings.
  5. In a small mixing bowl, whisk together coconut milk, lime juice, honey (or agave), and a pinch of salt until well combined.
  6. Arrange rice paper rolls on a serving platter and serve with the lime coconut dipping sauce on the side.