Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe

Ingredients

• Rice paper rolls as needed
• 2 Fresh Figs sliced
• 2 Strawberries sliced
• 1 Kiwi sliced
• Mint Leaves (Pudina) mint leaves as needed
• 1/4 cup Chia Seeds
• 1 cup Coconut milk or almond milk
• 1/2 teaspoon Vanilla Extract
• 2 tablespoons Maple syrup or honey
• 3 tablespoons Whole Almonds (Badam) flaked
• 1 cup Mango (Ripe) diced
• 1 teaspoon Tahini
• 1 Fresh Red Chilli
• 1 tablespoon Lemon juice
• 1 pinch Salt
• 2-3 tablespoons Coconut milk
• 1/4 teaspoon Sriracha sauce optional
• 1 Spring Onion (Bulb & Greens) finely sliced
• 1/2 teaspoon Black sesame seeds or white sesame seeds
• Red Chilli powder a pinch

Steps

1. Prepare 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.
2. Blend 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.
3. Slice the fruits and set aside.
4. Dip 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.
5. Repeat with the remaining fruit. mint can also be included in the wrap inside.
6. Serve with mint and dipping sauce.