Ingredients

• 60 gr. of Sant Andreu cheese
• 4 rice leaves
• 1 carrot
• 1/2 Cucumber
• 1/2 Leek
• 1/2 Avocado
• 1/2 ripe mango
• 1 tablespoon of mint leaves

For the Sauce

• Juice of 1/2 lime
• 2 tablespoons soy sauce
• 2 tablespoons sweet chilli
• ½ teaspoon dijon mustard
• 4 tablespoons sunflower oil

For garnish

• 2 tablespoons of bean sprouts (or radish sprouts for those who want a spicier flavour).

Directions

1. Finely julienne the carrot, half a cucumber (seeds must be removed first), half a leek, half an avocado and half a mango. Put everything in a bowl and mix the ingredients with the mint leaves.
2. Cut the Sant Andreu into small sticks, each leaf will need three sticks, (we will have to cut a total of twelve sticks), store in the fridge until ready to use.
3. Prepare the sauce by mixing all the ingredients and beating with a spoon until it does not emulsify.
4. Now we move on to the phase of assembling the rolls. We dip the rice leaves one by one in hot water until they are soft. We place them open on a surface, fill them with a little of the vegetable and mango mixture in the centre lengthwise, add the two sticksof Sant Andreu in the centre so that they reach from one side of the leaf to the other. Roll the roll uptightly so that it stays firm and follow the same process with the other rice leaves.
5. Once all the rolls are ready, cut off the ends, removing the excess vegetable filling and cut each roll into 4 pieces. Arrange each piece on a plate, turning the cut parts up so that they stand upright likecylinders, add a little sauce to each piece and decorate each cylinder with the sprouts.
6. Leave to rest in the fridge for 30 minutes and serve cold.