Summerrolls

1. Wash and clean the vegetables, peel the mango, and cut everything into fine strips. Pour boiling water over the glass noodles, let them sit for 5 minutes, then drain and let them drip dry. Mix the vegan mayo alternative with soy sauce and put it in a dipping bowl, also do the same with the Byodo Asia Sauce. Take one sheet of rice paper, briefly dip it in a bowl of water, and place it on a damp kitchen towel. Pluck mint and coriander leaves from their stems and distribute them on the paper, then top with glass noodles, vegetables, and mango.

2. Fold the sides of the rice paper inwards so that the filling is enclosed at the ends. Fold the lower half of the rice paper over the filling and roll it up tightly. Repeat the process with the remaining sheets of rice paper.

3. You can fill the rolls with various ingredients as desired, such as avocado, lettuce leaves, spring onions, etc.

Tip: To transport the summer rolls, place them in an airtight container or cover them with a damp cloth to prevent the rice paper from drying out. Before consuming, cut them in half with a sharp knife.