Mango & Avocado Spring Rolls With Peanut Sauce
- Ready In:
- 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Sauce
- 78.78 ml peanut butter
- 44.37 ml soy sauce
- 4.92 ml rice vinegar
- 4.92 ml garlic salt
- 44.37 ml brown sugar
- 14.79 ml sesame oil
- sriracha chili sauce, to taste
- water
-
Rolls
- 14.79 ml rice vinegar
- 14.79 ml sugar
- 1 seedless cucumber, cut into matchsticks
- 2 carrots, peeled and shredded
- 1 avocado, sliced and tossed with lime juice
- 1 mango, sliced
- 236.59 ml lettuce, shredded
- fresh basil, chopped
- fresh cilantro, chopped
- cellophane noodle
- rice paper sheet
directions
-
For Sauce:
- 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.
-
For Rolls:
- Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
- 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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