Summer rolls

Wash and clean the vegetables, peel the mango and cut everything into fine strips. Pour boiling water over the glass noodles, allow to steep for 5 minutes and then drain. Combine the Byodo High Quality Mayonnaise with the soy sauce and place in a small dish. Do the same with the Byodo Asia Sauce.

Take a sheet of rice paper, immerse briefly in a bowl of water and spread out on a damp tea towel. Strip the mint and coriander leaves from the stems and scatter over the paper, then top with the glass noodles, vegetables and mango. Fold in the sides of the rice paper to cover the filling at the ends. Pull the lower half of the rice paper up over the filling and roll everything up tightly. Proceed in the same way for the rest of the sheets.

You can, of course, fill the rolls with whatever you like, e.g., prawns, chicken, avocado, salad leaves, spring onions, etc. Put the summer rolls in an airtight container for transport or lay a damp cloth over them to prevent the rice paper from drying out. Slice in half with a sharp knife before eating and enjoy on the picnic blanket.

Our tip:
The rolls can of course be filled as required, e.g. also with shrimp, chicken, avocado, lettuce leaves, spring onions, etc.