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
Cuisine: Indian
Ingredients: 0 pieces Rice Paper Roll (Rice paper rolls as needed); 2 pieces Fig (2 Fresh Figs sliced); 2 pieces Strawberry (2 Strawberries sliced); 1 piece Kiwi (1 Kiwi sliced); 0 pieces Mint (Mint Leaves (Pudina) mint leaves as needed); ¼ cup Chia Seeds (1/4 cup Chia Seeds); 1 cup Coconut Milk (1 cup Coconut milk or almond milk + 2-3 tablespoons Coconut milk — up to 3); ½ tsp Vanilla (1/2 teaspoon Vanilla Extract); 2 tbsp Maple Syrup (2 tablespoons Maple syrup or honey); 3 tbsp Almond (3 tablespoons Whole Almonds (Badam) flaked); 1 cup Mango (1 cup Mango (Ripe) diced); 1 tsp Tahini (1 teaspoon Tahini); 1 piece Red Chili (1 Fresh Red Chilli); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 pinch Table Salt (1 pinch Salt); ¼ tsp Sriracha (1/4 teaspoon Sriracha sauce optional) — optional; 1 piece Scallion (1 Spring Onion (Bulb & Greens) finely sliced); ½ tsp Black Sesame Seeds (1/2 teaspoon Black sesame seeds or white sesame seeds); 0 pieces Red Chili Powder (Red Chilli powder a pinch)

Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe - Sweet Recipes (Indian Mithai / Indian Dessert) (Indian)

130 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Rice Paper Roll0 pieces · Rice paper rolls as needed
Fig2 pieces · 2 Fresh Figs sliced
Strawberry2 pieces · 2 Strawberries sliced
Kiwi1 piece · 1 Kiwi sliced
Mint0 pieces · Mint Leaves (Pudina) mint leaves as needed
Chia Seeds¼ cup · 1/4 cup Chia Seeds
Coconut Milk1 cup · 1 cup Coconut milk or almond milk + 2-3 tablespoons Coconut milk — up to 3
Vanilla½ tsp · 1/2 teaspoon Vanilla Extract
Maple Syrup2 tbsp · 2 tablespoons Maple syrup or honey
Almond3 tbsp · 3 tablespoons Whole Almonds (Badam) flaked
Mango1 cup · 1 cup Mango (Ripe) diced
Tahini1 tsp · 1 teaspoon Tahini
Red Chili1 piece · 1 Fresh Red Chilli
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Table Salt1 pinch · 1 pinch Salt
Sriracha¼ tsp · 1/4 teaspoon Sriracha sauce optional · optional
Scallion1 piece · 1 Spring Onion (Bulb & Greens) finely sliced
Black Sesame Seeds½ tsp · 1/2 teaspoon Black sesame seeds or white sesame seeds
Red Chili Powder0 pieces · Red Chilli powder a pinch

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Steps

1Prepare 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. Stirring it in the beginning in 2 intervals prevents any lumps in the pudding.
2Blend 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. Add sriracha if using and mix. Put it away in the refrigerator until needed.
3Slice the fruits and set aside.
4Dip 1 Rice paper in warm water for 30 seconds and place it on a damp towel. 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.
5Repeat with the remaining fruit. mint can also be included in the wrap inside.
6Serve with mint and dipping sauce.