These salad rolls may be light, but they don’t skimp on flavour. Sweet Ginger-Chili sauce packs just enough heat to take these rolls to the next level. For stress free entertaining, make these rolls in the afternoon and cover with plastic wrap for maximum freshness.
Whisk the water with sugar, rice wine vinegar, fish sauce, chili and ginger. Set aside.
Toss beef with hoisin sauce. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange a basil leaf just below the centre of the wrap, leaving space on the sides. Top with some lettuce, mint, carrot, red pepper, cucumber, mango and beef.
Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining wraps. Store, tightly covered with plastic wrap, until ready to serve or for up to 2 hours. Cut in half, on an angle, before serving with Sweet Ginger-Chili Sauce.
Sliced roast beef can be purchased from the deli if you don’t have any at home. For a DIY appetizer bar serve ingredients and wraps individually and let guests create their own. This also works as a fun dinner party idea.