Ingredients:

  • 8 rice paper sheets (20 cm/8 inches diameter)
  • 1 ripe mango, peeled and sliced into thin strips
  • 1 cup (150g) grated coconut (unsweetened)
  • 1 small cucumber, julienned
  • 1 cup (60g) shredded lettuce or mixed greens
  • ½ cup fresh mint leaves, loosely packed
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon sesame oil (5ml) (optional)

Instructions:

  1. Prep the Ingredients: Peel and slice the mango, julienne the cucumber, and shred the lettuce. Set the fresh mint leaves aside.
  2. Make the Dipping Sauce: In a shallow dish, whisk together soy sauce, rice vinegar, honey (or maple syrup), and sesame oil (if using).
  3. Soak the Rice Paper: Fill a large bowl with warm water and immerse one rice paper sheet at a time until softened (about 10-15 seconds).
  4. Assemble the Rolls: Place the softened rice paper on a clean kitchen towel. In the center, layer a few mango slices, grated coconut, cucumber strips, lettuce, and mint leaves. Fold the sides of the rice paper over the filling, then roll tightly from the bottom up.
  5. Repeat and Chill: Continue assembling the remaining rolls. Place them on a plate, cover with a damp towel, and chill in the refrigerator for 30 minutes.
  6. Serve: Serve chilled with the dipping sauce.