Spring Rolls with cucumber and mango salad

4 Portions
approx. 15 min.
  • 2-3
    packages SOTO spring rolls
  • 1
  • 2
  • 1
    red chili (or chili flakes to make it less spicy)
  • 3 tbsp
    lime juice
  • 2 tbsp
    olive oil
  • 1 tbsp
    brown sugar
  • some
    sweet & sour sauce for dipping


Prepare SOTO spring rolls according to the instructions on the package.


For the salad, wash and clean the cucumber, cut in half lengthwise, remove the seeds and grate into fine, long strips. Peel the mango, remove the seed and cut the pulp into small cubes. Rinse the chili and cut into fine rings. Mix all ingredients with lime juice, olive oil and sugar until well combined. Season with salt.


Add the salad to bowls and serve it together with the spring rolls and some sauce for dipping.