Ingredients:

  • 4 sheets of rice paper
  • 1 ripe mango, peeled and sliced into thin strips
  • 1/2 cup shredded fresh coconut (or sweetened shredded coconut)
  • 1/2 banana, sliced thinly
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh basil leaves, roughly chopped (optional)
  • 1/4 cup coconut milk
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • Zest and juice of 1 lime
  • Pinch of salt

Instructions:

  1. Slice the mango and banana into thin strips. Chop the mint and basil leaves.
  2. In a small bowl, whisk together the coconut milk, honey (or maple syrup), lime zest, lime juice, and a pinch of salt. Set aside.
  3. Fill a shallow pan with warm water. Soak one rice paper sheet in the water for about 20-30 seconds or until it becomes pliable. Carefully lay the softened rice paper flat on a clean kitchen towel or a cutting board.
  4. Place a few mango slices, a couple of banana slices, a tablespoon of shredded coconut, and a sprinkle of chopped mint and basil in the center of the rice paper. Ensure you leave a small border at the edges to facilitate rolling.
  5. Fold the sides of the rice paper inwards over the filling, then roll from the bottom to encase the filling tightly in the roll. Repeat with the remaining rice paper sheets.
  6. Place the completed rolls on a serving platter. Drizzle the lime coconut sauce over the rolls or serve it in a small bowl for dipping.