IndianDessertVegetarian

Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe

Name: Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4 servings
Cuisine: Indian
Ingredients: rice paper rolls - as needed; 2 fresh figs - sliced; 2 strawberries - sliced; 1 kiwi - sliced; mint leaves (pudina) - mint leaves as needed; 1/4 cup chia seeds; 1 cup coconut milk - or almond milk; 1/2 teaspoon vanilla extract; 2 tablespoons maple syrup - or honey; 3 tablespoons badam (almond) - flaked; 1 cup mango (ripe) - diced; 1 teaspoon tahini; 1 fresh red chilli; 1 tablespoon lemon juice; 1 pinch salt; 2 -3 tablespoons coconut milk; 1/4 teaspoon sriracha sauce - optional; 1 spring onion (bulb & greens) - finely sliced; 1/2 teaspoon black sesame seeds - or white sesame seeds; red chilli powder - a pinch

A vegetarian Indian recipe with rice paper rolls - as needed, fresh figs - sliced, strawberries - sliced. Ready in 2h 10m, serves 4.

Curated byAarav Mehta🇮🇳

Calories

900kcal

Estimated Cost

₹500-650

Carbs104g

Protein61g

Fats27g

Servings Scaler

Instructions

11 steps

1
Prepare Fruit-Chia Rice paper rolls in a Mango-Tahini Dipping sauce by mixing all the ingredients for the chia pudding together and gently give it a stir every 15 minutes for the first 2 times and let it sit at least 2 hours or overnight in the fridge
rice paper rolls - as neededchia seeds(1/4 cup)mango (ripe) - diced(1 cup)tahini(1 teaspoon)sriracha sauce - optional(1/4 teaspoon)
2
Stirring it in the beginning in 2 intervals prevents any lumps in the pudding
3
Blend the mango, tahini paste, red chilli, lime juice, salt, coconut milk for mango-tahini sauce into a smooth paste and add the scallions and sprinkle it with sesame and chilli powder
coconut milk - or almond milk(1 cup)mango (ripe) - diced(1 cup)tahini(1 teaspoon)fresh red chilli(1)lemon juice(1 tablespoon)pinch salt(1)-3 tablespoons coconut milk(2)sriracha sauce - optional(1/4 teaspoon)black sesame seeds - or white sesame seeds(1/2 teaspoon)red chilli powder - a pinch
4
Add sriracha if using and mix
sriracha sauce - optional(1/4 teaspoon)
5
Put it away in the refrigerator until needed
rice paper rolls - as neededmint leaves (pudina) - mint leaves as needed
6
Slice the fruits and set aside
7
Dip 1 Rice paper in warm water for 30 seconds and place it on a damp towel
rice paper rolls - as needed
8
Arrange the sliced strawberries and spoon 1 tablespoon of the pudding on top of the strawberries and roll the rice paper roll just like any other wrap
rice paper rolls - as neededfresh figs - sliced(2)strawberries - sliced(2)kiwi - sliced(1)spring onion (bulb & greens) - finely sliced(1)
9
Repeat with the remaining fruit
10
mint can also be included in the wrap inside
mint leaves (pudina) - mint leaves as needed
11
Serve with mint and dipping sauce
mint leaves (pudina) - mint leaves as neededsriracha sauce - optional(1/4 teaspoon)

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Recipe Source: archanaskitchen.com

IndianDessertVegetarian

Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe

A vegetarian Indian recipe with rice paper rolls - as needed, fresh figs - sliced, strawberries - sliced. Ready in 2h 10m, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time2h 10m

Calories

900kcal

Est. Cost₹500-₹650

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

104g(46%)

Protein

61g(27%)

Fats

27g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

11 steps

1
Prepare Fruit-Chia Rice paper rolls in a Mango-Tahini Dipping sauce by mixing all the ingredients for the chia pudding together and gently give it a stir every 15 minutes for the first 2 times and let it sit at least 2 hours or overnight in the fridge
rice paper rolls - as neededchia seeds(1/4 cup)mango (ripe) - diced(1 cup)tahini(1 teaspoon)sriracha sauce - optional(1/4 teaspoon)
2
Stirring it in the beginning in 2 intervals prevents any lumps in the pudding
3
Blend the mango, tahini paste, red chilli, lime juice, salt, coconut milk for mango-tahini sauce into a smooth paste and add the scallions and sprinkle it with sesame and chilli powder
coconut milk - or almond milk(1 cup)mango (ripe) - diced(1 cup)tahini(1 teaspoon)fresh red chilli(1)lemon juice(1 tablespoon)pinch salt(1)-3 tablespoons coconut milk(2)sriracha sauce - optional(1/4 teaspoon)black sesame seeds - or white sesame seeds(1/2 teaspoon)red chilli powder - a pinch
4
Add sriracha if using and mix
sriracha sauce - optional(1/4 teaspoon)
5
Put it away in the refrigerator until needed
rice paper rolls - as neededmint leaves (pudina) - mint leaves as needed
6
Slice the fruits and set aside
7
Dip 1 Rice paper in warm water for 30 seconds and place it on a damp towel
rice paper rolls - as needed
8
Arrange the sliced strawberries and spoon 1 tablespoon of the pudding on top of the strawberries and roll the rice paper roll just like any other wrap
rice paper rolls - as neededfresh figs - sliced(2)strawberries - sliced(2)kiwi - sliced(1)spring onion (bulb & greens) - finely sliced(1)
9
Repeat with the remaining fruit
10
mint can also be included in the wrap inside
mint leaves (pudina) - mint leaves as needed
11
Serve with mint and dipping sauce
mint leaves (pudina) - mint leaves as neededsriracha sauce - optional(1/4 teaspoon)