Spring avocado and mango rolls with almond Power dip

Try exotic cuisine and treat yourself to new flavours! This simple and easily digestible recipe is ideal for a quick lunch. Spring rolls give you a unique combination of flavours, plenty of fibre and a series of good fats thanks to organic ghee butter, almond cream and the good MCT oil that the new Powerlogy almond cream recipe contains.

Method:

• Cook the rice noodles according to the instructions.
• Rinse them in cold water, squeeze them out well and leave them to cool.
• Soak the rice paper in water and spread it on a clean kitchen cloth: the rolls roll best on it, because they will not stick to the surface.
• Cut the carrot, avocado and cucumber into thin strips.
• Fry the tempeh in ghee butter. Meanwhile mix the mango with 1-2 teaspoons of coconut mayonnaise – that gives the rolls a lovely fresh lift.

Rolling the rolls:

Layer the individual ingredients on top of each other. Start with the salad leaves, then the noodles (which you squeezed out well), the vegetables and the mango mixed with the mayonnaise. Finally sprinkle with toasted sesame.

Roll the roll lengthways first, and do not be afraid to press it together as much as possible – the paper is elastic. Finally close the roll on both sides and press it firmly. Repeat this same procedure with all the rolls.

Dip:

Mix the almond cream together with the other ingredients. If you like spicier dips, feel free to add chilli and garlic. If you want to soften the dip, you can add a teaspoon of maple syrup, for example.

The recipe was prepared for us by @didisbaking.