This recipe comes to you from Marleen Visser. For more health-conscious fun recipes, visit Marleen’s blog Share Love Not Secrets. These summer rolls make for the perfect light summer evening meal — great for sharing and customizing!

INGREDIENTS

• 1 avocado, cut in 16 slices
• 2 x handful of spinach leafs
• 2 carrots, cut 14 x cm length, julienne.
• 1/2 cucumber, sliced
• 1 mango, cut in 16 slices
• 75g mihoen, prepared like discribes on package.
• bunch of mint leafs
• 8 twigs of coriander
• 8 sheets rice paper, size: 20cm
• chilisauce, to serve.
• Peanuts, roasted, to serve

Instructions

1. Prepare all the ingredients and arrange them on the counter.
2. Prepare a plate of water to soak the rice paper sheets.
3. Fill the first soaked rice paper sheet (add the ingredients to the center of the sheet) with 2 slices of avocado, 2-3 spinach leafs, carrot, cucumber, mango, mihoen, few mint leafs and coriander, al on top of each other. Fold the sides of the rice paper to the middle and then roll up the filled rice paper sheet. Repeat this for the other summer rolls. Start with the ingredient that you prefer to show on the outside of the spring roll.
4. Cut the spring rolls in halves.
5. Serve with chilisauce, roasted peanuts and some extra coriander and mint.

Tip: use a mandoline for even and thin slices.