Vietnam is a country with lots of culinary delights and interesting flavours. These vietnamese rolls are really easy to make, as well as being gluten free, vegan and raw. You can serve them as a starter, but I prefer them as a main course so I can have more of them!
You Will Need:(Makes 4 Vietnamese Rolls)
- 1 Small Mango, thinly sliced
- around 40g of Coconut, thinly sliced
- 1 Carrot, thinly sliced
- 1/4 Watermelon, thinly sliced
- An inch of Ginger, thinly sliced
- 1 tbsp Nama Shoyu
- A drizzle of Mirin
- 1 tbsp Maple Syrup
- A drizzle of Sesame Oil
- 1 Chilli, chopped finely
- 1 Large Daikon Radish, peeled and cut very thinly.
Combine the mango, coconut, carrot, watermelon and ginger in a bowl.
In another bowl, whisk the nama shoyu, mirin, syrup, sesame oil and chilli. Pour over the mango mix and leave for around 15 mins.
Lay out the daikon on a board and place the mango mix in the centre. Wrap up your vietnamese rolls and pierce with a cocktail stick