Mexican Roll and Mango with Lemon and Apricot Sauce
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Low-fat tortilla and high-fibre vegetable fillings are served with homemade apricot sauce. Rich in vitamins and minerals, the roll is suitable for people leading a busy life.
Ingredients (Serve 1):
Asparagus | 2 pieces |
Tortilla | 1 piece |
Mung Bean Sprout (shredded) | 10 gm |
Carrot (shredded) | 10 gm |
White Mushroom (sliced) | 5 gm |
Celery (shredded) | 10 gm |
Cooking Method:
1. | Cook asparagus in water until done. Place vegetables on the top of tortilla and roll up. Bake for 5 minutes in a preheated oven at 200℃. Alternatively, pan-fry the roll to make it aromatic. |
2. | Halve the roll and serve with apricot sauce. |
Apricot Sauce - Ingredients:
Apricot | 2 pieces |
Lemon Juice | 1 teaspoon |
Honey | 1/2 teaspoon |
Apricot Sauce - Method:
1. | Finely dice apricot. |
2. | Mix well the lemon juice and honey then add apricot dices. Set aside. |
This recipe is provided by Hong Kong Adventist Hospital.