For the spring rolls:
100g Ardo Julienne mix
40g Ardo bean sprouts
8 sheets of brique pastry
2 tbsp soy sauce
Salt, pepper, sugar
For the guacamole:
2 x Ardo half avocados
half tsp Ardo coriander
half a red pepper
lemon juice
Salt, pepper, cayenne pepper
2 tbsp olive oil
For the mango chutney:
8 portions Ardo mango puree
1 tbsp Ardo garlic blocks
1 tsp fruit vinegar
salt, sugar
Celery, Gluten, Soy
Preparation of the spring rolls
Stew the Ardo Julienne mix and the bean sprouts in a pan for 6 minutes at a medium temperature. Season to taste with the sugar, pepper, salt and soy sauce. Spread the brique pastry out on the work surface and divide the cooled vegetable mixture onto the pastry. Now shape the spring rolls. Deep fry the spring rolls for 1-2 minutes at 170°.
Preparation of the guacamole
Mash the defrosted avocados with a fork and add the finely chopped red pepper and herbs. Add the olive oil and lemon juice and stir the mixture until smooth.
Preparation of the mango chutney
Mix the mango portions with the other ingredients.
Serve everything on the plates. Tip: garnish with tortillas.
