Mango Avocado Rolls

Keri Lenore's Note:

From Vegetarian Times September 2009.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 rolls

• 2⁄3; cup diced avocado
• 2 tablespoons lime juice
• 2 teaspoons grated lime zest
• 2⁄3; cup finely chopped red bell pepper
• ½ cup cream cheese , softened
• 1⁄3; cup thinly sliced green onion
• 1⁄3; cup chopped cilantro
• 1 teaspoon chili sauce , such as sriracha
• 8 vietnamese rice paper sheets
• 2 cups alfalfa sprouts
• 1 ½ cups thinly sliced fresh mango

Directions:

1. Combine avocado, lime juice, and lime zest in a small bowl.
2. Stir in bell pepper, cream cheese, green onions, cilantro, and chile sauce; set aside.
3. Fill large bowl with warm water. Submerge 1 rice paper wrapper 10 seconds in water or just until it becomes soft.
4. Remove wrapper to flat work surface, and lest rest 30 seconds.
5. Spoon scant 1/4 cup avocado mixture just below middle of rice paper wrapper, leaving 1 inch border on ether side.
6. Top with 1/4 cup alfalfa sprouts and 2 to 3 mango slices.
7. Fold bottom of rice paper wrapper up over filling, pressing filling as you go. Fold both sides of rice paper inward. Gently press to seal. Roll up wrapper to top edge. Brush water on edge if necessary to seal.

Reviews

[Melanie D]

They were good, but the texture of the rice paper was distasteful. We probably won't make them again.