Spring Rolls with cucumber and mango salad
approx. 15 min.
2-3packages SOTO spring rolls
1red chili (or chili flakes to make it less spicy)
3 tbsplime juice
2 tbspolive oil
1 tbspbrown sugar
somesweet & 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.