MANGO CHICKEN/SHRIMP SUMMER ROLL – Tasty Thursday

Make about 6 to 8 rolls.

Serving 2 rolls cut into ½.

INGREDIENTS 1 avocado 1/2 mango 1 shredded cucumber 1 shredded carrot

2 tomato cut into fine slices 1 cup of purple cabbage finely chopped 2 chicken fillet cut into fine slices or about 16 cooked shrimps (deveined and tails off) 6-8 rice paper roll skins PREPARATION

1. cut avocado, mango, cucumber, carrots and cabbage into slices - no longer than 8 to 10 cms long (to ensure that it will fit the spring roll skin properly!)

2. having all of your ingredients near by – dip one of the rice paper roll skins into warm water for 3 seconds and remove.

3. the skin will still be slightly rigid but don't worry it will soften as you work.

4. layer the ingredients in the lower middle section of the rice paper roll skin starting with the chicken or shrimp first

5. fold the bottom half of the skin over the filling, then fold in the sides, and continue rolling tightly to the end.

Cut each of them into half and enjoy right away or cover with plastic wrap until ready.

Asian Spicy Lime & Ginger Dipping Sauce

This flavorful sauce can be used for dipping or drizzling with lettuce wraps, fresh rolls. It also makes a great meat marinade or an added flavor boost to Asian stir fries and fried rice.

Ingredients

• 1/2 jalapeno pepper, minced (may substitute 1 teaspoon of crushed dried hot chilly)

• 1 tablespoon minced fresh ginger

• 1 garlic clove, minced

• juice from 2 limes

• 1/3 cup tamarin or soy sauce

• 1 teaspoon sesame oil

• 1 tablespoon honey

• 1 tablespoon water

Directions

Mix all ingredients and chill in fridge for 1-2 hours. If it tastes too salty, add another dash of honey.

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