Vegan rainbow spring rolls
Try these colorful vegan spring rolls as party canapés filled with fresh vegetables and juicy mangoes. Serve with a chili sauce

ingredients
12 spring winder (we used Blue Dragon)
½ small packet of mint

Leaves picked
½ small pack of Thai basil, leaves picked up (optional)
4 spring onions

cut in half, cut into strips lengthwise
1 zucchini

peeled lengthwise, cut in half and cut into thin strips (or use Julienne peelers)
1 big carrot

cut in half and cut into thin strips (or use Julienne peelers)
½ mango, cut into strips
1 red pepper, seeded and cut into thin strips
50g salted peanuts, chopped (optional)
sweet chili sauce to soak