Crispy rice paper rolls with edamame, carrot and panela cheese with roasted mango ginger dip

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the diced mango on a small tray, toss it with 1 teaspoon olive oil and a pinch of salt, and roast for 10 minutes at 425°F / 220°C until tender and lightly caramelized.

2. 2

   While the mango roasts, place the cooked shelled edamame in a bowl and roughly mash it with a fork. Add the grated carrot, crumbled panela cheese, chopped scallions, lime zest, lime juice, grated garlic, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil. Mix well until you have a compact filling.

3. 3

   Remove the mango from the oven and let it cool slightly for 5 minutes. Then blend or process it with the plain yogurt, grated ginger, honey, chopped cilantro, and a pinch of salt until smooth and creamy. Set aside.

4. 4

   Pour the warm water into a wide shallow dish. Soak one rice paper sheet in the water for 8 to 10 seconds until flexible. Transfer it to a lightly damp work surface.

5. 5

   Place about 2 tablespoons of the edamame filling on the lower third of the rice paper sheet. Fold the sides toward the center and roll tightly but gently to form a roll. Repeat with all 8 rice paper sheets and the remaining filling.

6. 6

   Brush or rub the rolls on both sides with the remaining tablespoon of olive oil. Arrange them on a parchment-lined baking tray, leaving space between them.

7. 7

   Bake the rolls for 5 minutes at 425°F / 220°C. Turn them carefully and bake for 5 more minutes at 425°F / 220°C until crisp and golden around the edges.

8. 8

   Let the rolls rest for 2 minutes so they can set, then serve them hot with the roasted mango ginger dip on the side.