Mexican Roll and Mango with Lemon and Apricot Sauce
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.
