Wild Garlic Sprout Rolls with Rice Paper

Ingredients

• 4 sheets of rice paper
• 100 g Sugar snap peas
• 100 g soybean sprouts
• 3 asparagus spears
• 0.5 bunch wild garlic
• sunflower oil
• 1 tbsp chili sauce
• Salt
• 4 tbsp pomegranate seeds
• 2 tsp chili sauce
• 2 ripe mangoes

Instructions

1. 1.

   Peel the mangoes, slice the flesh from the pit and dice it; mix with the pomegranate seeds and chili sauce.

2. 2.

   Soak rice paper sheets between two damp kitchen towels. Clean and wash sugar snap peas, blanch in boiling salted water for about 5-6 minutes. Wash wild garlic and dry by spinning. Rinse soybean sprouts and drain well. Wash asparagus, trim woody ends, and slice lengthwise into very thin strips with a vegetable peeler.

3. 3.

   Heat 3 tbsp oil in a pan and sauté the asparagus slices for 2-3 minutes. Add sugar snap peas and sprouts; continue cooking for about 1 minute more. Season with salt and chili sauce.

4. 4.

   Lay rice paper sheets flat on the work surface. Distribute wild garlic leaves and some vegetables on top, then carefully roll into small parcels.

5. 5.

   Serve with the mango salad.