- Serves: makes 8
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 orange, juice only
- 1 lemon, juice only
- 2 tbsp pale palm sugar, grated or caster sugar
- 1 large carrot, peeled and grated
- 100 ml rice or cider vinegar
- 1 small mild chilli, finely chopped
- vegetable oil, for deep-frying
- 1 small handfuls curry leaves, stems removed
- 1 large ripe mango, peeled and cut into 1cm dice
- 1 handfuls coriander stalks, with leaves on, chopped into 2cm lengths
- 8 rice paper roll wrappers
1. Put the orange and lemon juices in a small pan with the sugar and bring to the boil. Turn down to a simmer and reduce to 2 tablespoons.
2. Pour half of the reduction over the grated carrot in a large bowl and mix well. Pour the other half into a small dipping bowl. Add the vinegar and chilli to the dipping bowl and stir them in. Set aside.
3. Heat enough (a minimum of 3cm deep) oil in a small pan or a deep-fryer to 160C and cook the curry leaves until crisp and golden, about 10 seconds - too brown and they'll taste bitter. Remove with a slotted spoon or spider and drain on kitchen paper.
4. Stir the mango into the carrot mixture together with the deep-fried curry leaves and the coriander.
5. Fill a bowl, larger than the rice paper wrappers, with warm water. Lay a tea towel beside the bowl. One by one, submerge a wrapper in the bowl of water and count to 10, then put on the tea towel. Take one-tenth of the filling and put in the centre of the wrapper, in a sausage shape about 6cm long going from left to right. As soon as the wrapper is pliable, fold the end nearest you over the filling, keeping it as tight as possible and roll it up halfway. Fold both the left and right sides into the centre, again keeping it tight, and finish rolling it up. Place seam-side down on a plate lined with cling-film and finish rolling the rest. They may stick to each other so keep them slightly separated.
6. Serve the rolls on a platter with the bowl of chilli vinegar in the centre.
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