Rainbow Rice Paper Rolls With Mango Chilli Sauce

Prepare the mango chilli sauce by adding 2 to 3 tbsp of Thai sweet red chilli sauce to one cup of mango pulp. Mix and Keep aside.

Soak an individual rice paper in water and remove after 1 seconds. Leave it on a kitchen towel for 10 to 20 seconds to soften . The papers won't stick together properly if they're really wet.

Gently lift the rice paper, lay it straight out on your work space.

Lay the mustard leaves in the middle of the rice paper. Arrange the julienned vegetables on the mustard leaves one on top of the other. You can use any green in place of mustard leaves, like baby spinach, basil, lettuce etc.

Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap. Now fold in both sides of the rice paper.

Then fold one third of the rice paper over the filling. Continue to roll the paper to enclose the entire filling.

Now keep all the rolls on a aluminium foil to retain its moisture. Before serving , cut the rolls diagonally in two parts and serve with the mango sweet chilli sauce and sprinkle some chopped basil leaves over the vegetables.