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Description
Don't be put off by the lengthy ingredient list; you'll likely have many of the items already on hand, and you can find the rest in your local supermarket. The rice paper sheets are the same you use in making egg rolls, and are sold in the refrigerator section. The filling includes spinach, pistachios, and coconut, along with curry spices, and is utterly delicious and aromatic. The mango dip is worth making, too, so avoid the temptation to skip it.
Ingredients
US|METRIC
4 SERVINGS
- 8 sheets rice paper
- olive oil (to taste)
- salt (to taste)
- 1 onion (small)
- 1 garlic clove
- 1 tsp. curry
- 1 medium carrot
- 3/4 cup fresh peas
- 3/4 cup cooked rice
- 1 cup fresh spinach
- 1/2 tsp. powdered ginger
- 2 Tbsp. pistachios (toasted)
- 1 Tbsp. toasted coconut
- 1/2 mango (peeled)
- salt (to taste)
- olive oil
- 1/2 lime
- lime juice (to taste)
- 1 pinch coriander powder
- 6 mint leaves
- 1/4 cup fresh coriander
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Directions
- For the mango dip: Cut the mango into small pieces. Mix with the lime zest, a few drops of lime juice, coriander, chopped mint and a little olive oil. Puree with a stick blender. Season with salt to taste and stir. Place in refrigerator until time to serve.
- For the filling: In a pan place some olive oil and saute the chopped onion and curry. Cook until the onions soften. Add the chopped garlic and ginger.
- Add the diced carrot and cook for about 5 minutes. Add the peas and rice and continue to cook. Season with salt to taste.
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