Preparation
Cook the roe in boiling salted water, drain and leave to cool.
Grind the curd cheese in a blender jug until you obtain a cream with a homogeneous texture.
Chop the roe, fold in the curd cheese and season with pepper, to taste.
Coarsely grind the mango and add to the previous mixture.
Rinse the rice leaves in hot water to soften them.
Fold the leaves in half, place the mixture you have made on each leaf, add the chopped pennyroyal and roll into a roll. Cut each roll in half.
Garnish with a few pennyroyal leaves and serve chilled.
