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Mango and Avocado Summer Rolls

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Mango and Avocado Summer Rolls combine juicy mango, creamy avocado, crisp vegetables, fresh herbs, and tender rice noodles in delicate rice paper wrappers. A creamy peanut-lime dipping sauce makes these colorful vegan rolls perfect for a refreshing light meal or appetizer.

Ingredients

  • 10 rice paper wrappers, 8 to 9 inches in diameter
  • 1 large ripe mango, peeled and cut into thin strips
  • 1 large ripe but firm avocado, thinly sliced
  • 4 ounces dry rice vermicelli noodles
  • 1 large carrot, peeled and cut into thin matchsticks
  • 1/2 English cucumber, cut into thin matchsticks
  • 1 medium red bell pepper, cut into thin strips
  • 1 cup finely shredded red cabbage
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 3 green onions, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame seeds, optional
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove, finely grated or minced
  • 1 to 2 teaspoons sriracha or chili sauce, optional
  • 3 to 5 tablespoons warm water, as needed

Instructions

  1. Prepare the rice vermicelli noodles according to the package directions, usually cooking or soaking them for 3 to 5 minutes until tender. Drain, rinse under cool water, and drain thoroughly.
  2. Prepare the mango, carrot, cucumber, bell pepper, cabbage, green onions, cilantro, mint, and basil. Arrange all the filling ingredients within easy reach before beginning assembly.
  3. Slice the avocado shortly before assembling the rolls and gently toss or drizzle it with 1 tablespoon lime juice to add flavor and help minimize browning.
  4. For the peanut dipping sauce, whisk together the peanut butter, soy sauce or tamari, 2 tablespoons lime juice, rice vinegar, maple syrup, sesame oil, ginger, garlic, and optional sriracha. Whisk in warm water 1 tablespoon at a time until smooth and easily dip-able.
  5. Fill a wide, shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds, rotating it as necessary to moisten the entire surface. Remove it while it is still slightly firm because it will continue to soften.
  6. Place the wrapper on a clean, slightly damp work surface. Arrange a small portion of noodles, mango, avocado, carrot, cucumber, bell pepper, cabbage, green onions, cilantro, mint, and basil across the lower third of the wrapper. Sprinkle with optional sesame seeds.
  7. Fold the bottom edge of the wrapper snugly over the filling. Fold both sides inward, then roll forward tightly but gently to form a compact summer roll without tearing the rice paper.
  8. Repeat with the remaining wrappers and filling ingredients to make 8 to 10 rolls. Keep the finished rolls separated on a platter or place damp parchment between them to prevent sticking.
  9. Serve the summer rolls promptly with the peanut dipping sauce on the side.

Notes

  • Do not oversoak the rice paper wrappers. They continue to soften after being removed from the warm water.
  • Avoid overfilling the wrappers, which makes them more difficult to roll and increases the chance of tearing.
  • For additional plant-based protein, add cooled strips of baked or pan-seared tofu.
  • Lettuce, bean sprouts, radishes, chopped peanuts, pineapple, peaches, or strawberries can be added for different textures and flavors.
  • Almond butter, cashew butter, or sunflower seed butter can replace the peanut butter.
  • Use tamari instead of regular soy sauce if a gluten-free dipping sauce is desired.
  • The rolls are best eaten shortly after assembly. For short-term storage, arrange them in a single layer without touching, cover with a slightly damp paper towel, and refrigerate in an airtight container for up to 24 hours.
  • Store the dipping sauce separately and thin it with warm water if it becomes too thick after refrigeration.

Nutrition

Find it online: https://thefamilycooking.com/mango-and-avocado-summer-rolls/