Mango & Avocado Spring Rolls With Peanut Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Love and Olive Oil Ingredients:
1/3 cup peanut butter |
3 tablespoons soy sauce |
1 teaspoon rice vinegar |
1 teaspoon garlic salt |
3 tablespoons brown sugar |
1 tablespoon sesame oil |
sriracha chili sauce, to taste |
water |
1 tablespoon rice vinegar |
1 tablespoon sugar |
1 seedless cucumber, cut into matchsticks |
2 carrots, peeled and shredded |
1 avocado, sliced and tossed with lime juice |
1 mango, sliced |
1 cup lettuce, shredded |
fresh basil, chopped |
fresh cilantro, chopped |
cellophane noodle |
rice paper sheet |
Directions:
1. For Sauce:.
2. Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
3. For Rolls:.
4. Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
5. Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.
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