Mango-Avocado Summer Rolls w/Sweet and Sour Dipping Sauce

The sauce can be made up to 4 days in advance and stored in the refrigerator, tightly covered.

Still searching for what to cook ?

Name: Mango-Avocado Summer Rolls w/Sweet and Sour Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 each Red Bell Pepper Seeded; 1/2 each English Cucumber Halved Lengthwise and Seeded; 1 medium Avocado Peeled and Pitted; 1 each Mango Peeled and Pitted; 4 cups Romaine Lettuce Hearts Shredded; 3 tbsp Fresh Cilantro Leaves; 3 tbsp Fresh Mint Leaves Torn; 3 tbsp Fresh Basil Torn; 6 8 inch Rice Paper Wrappers; 1/4 cup Soy Sauce Low Sodium; 1/4 cup Fresh Lime Juice; 1/4 cup Light Brown Sugar Packed; 1 1/2 tsp Fresh Ginger Peeled and Minced; 1 tsp Sriracha or Vietnamese Chile-Garlic Sauce

Find the most delicious recipes here

INGREDIENTS

1 each Red Bell Pepper ; Seeded
1/2 each English Cucumber ; Halved Lengthwise and Seeded
1 medium Avocado ; Peeled and Pitted
1 each Mango ; Peeled and Pitted
4 cups Romaine Lettuce Hearts ; Shredded
3 tbsp Fresh Cilantro Leaves
3 tbsp Fresh Mint Leaves ; Torn
3 tbsp Fresh Basil ; Torn
6 8 inch Rice Paper Wrappers
1/4 cup Soy Sauce ; Low Sodium
1/4 cup Fresh Lime Juice
1/4 cup Light Brown Sugar ; Packed
1 1/2 tsp Fresh Ginger ; Peeled and Minced
1 tsp Sriracha or Vietnamese Chile-Garlic Sauce

Servings

INSTRUCTIONS

Dipping Sauce:

Combine the soy sauce, lime juice, brown sugar, ginger and sriracha in a small bowl. Whisk until the sugar is completely dissolved, about 1 minute.

Summer Rolls:

Slice the red pepper and cucumber into 24 (2 inch long) strips. Slice the avocado lengthwise into 24 strips. Slice the mango in 48 (2 inch long) strips.

Toss the romaine with the cilantro, mint and basil in a large bowl.

Place one rice paper wrapper in tepid water until softened, 1 to 1 1/2 minutes. Remove it from the water and pat both sides dry with a paper or clean kitchen towel.

Lay the wrapper flat on a work surface or clean kitchen towel.

Arrange in a line, 4 strips each of red pepper, cucumber and avocado as well as 8 strips of mango across the center of the wrapper. Leaving bare about 1 inch on either side.

Spoon about 1/3 cup of the romaine mixture on top of the vegetables.

Fold the bottom third of the wrapper over the ingredients. While holding the very top of the wrapper steady use the fingertips of your other hand to pull the rolled part back firmly toward you to tighten the roll.

Fold in the sides and roll the wrapper forward to create a tight, sealed roll.

Set the roll on a platter and cover with a damp kitchen towel.

Repeat with the remaining wrappers and ingredients.

To serve, slice each roll diagonally in half and place two halves on six plates. Divide the dipping sauce among six small serving bowls.

NOTES

Alert editor

Mango-Avocado Summer Rolls w/Sweet and Sour Dipping Sauce

1 each Red Bell Pepper Seeded
1/2 each English Cucumber Halved Lengthwise and Seeded
1 medium Avocado Peeled and Pitted
1 each Mango Peeled and Pitted
4 cups Romaine Lettuce Hearts Shredded
3 tbsp Fresh Cilantro Leaves
3 tbsp Fresh Mint Leaves Torn
3 tbsp Fresh Basil Torn
6 8 inch Rice Paper Wrappers
1/4 cup Soy Sauce Low Sodium
1/4 cup Fresh Lime Juice
1/4 cup Light Brown Sugar Packed
1 1/2 tsp Fresh Ginger Peeled and Minced
1 tsp Sriracha or Vietnamese Chile-Garlic Sauce