Mango and Avocado Summer Rolls
Yield
6
Prep Time
45 minutes
Ingredients:
For the peanut sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup water plus more as needed to thin
- 1 tablespoon honey or coconut sugar
- Juice of 1/2 lime about 1 tablespoon
- 1 teaspoon tamari or soy sauce
- 2 teaspoons freshly grated ginger
- 1 clove garlic minced
- Pinch of crushed red pepper flakes
For the summer rolls:
- 6-8 6-inch rice paper wrappers
- a handful of fresh herb leaves such as mint cilantro or basil
- 1 Tiny Tim’s Avocado sliced
- 1 mango peeled and julienned
- 1/2 bell pepper julienned
- 1/2 English cucumber julienned
- 1 cup baby spring mix lettuce or other baby greens
Directions:
-
To make the peanut sauce, add all the sauce ingredients to a blender and blend until smooth. If the mixture is too thick for dipping, add a small amount of water and blend again. Repeat until desired consistency is reached.
-
To make the summer rolls, soak a rice paper wrapper in a shallow bowl filled with lukewarm water until pliable, about 10 seconds. Remove and lay flat on a clean surface.
-
Add a few herbs to the center of the wrapper followed by 2-3 slices of avocado. Next, add a few pieces each of the mango, bell pepper and cucumber slices. Top with just enough lettuce to still be able to close the wrapper.
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Fold the sides of the wrapper inward, then fold the bottom up and begin to roll upwards. Close tightly and place seam side down on a plate. Repeat with remaining ingredients and serve with peanut sauce.
Recipe by: Le Petit Eats
