I'm on a quest to use up some random ingredients in my pantry. I'm also on a quest not to heat up the kitchen until our air conditioner gets replaced (our old one works, just not very well.)
The Vietnamese Summer Rolls from Veggie Belly fulfill both quests. I love the idea of putting mango in these. We're crazy about avocado, so I added that and left out the carrots. My son is also loves peanut sauce, so I made up a simple one with ingredients I had on hand. Mine may not have been as pretty as Sala's (only one roll was remotely photogenic) but they could not have been more delicious.
The Vietnamese Summer Rolls from Veggie Belly fulfill both quests. I love the idea of putting mango in these. We're crazy about avocado, so I added that and left out the carrots. My son is also loves peanut sauce, so I made up a simple one with ingredients I had on hand. Mine may not have been as pretty as Sala's (only one roll was remotely photogenic) but they could not have been more delicious.
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| Ready to roll. |
Summer Rolls with Mango and Avocado
3 ounces rice stick noodles
1 large avocado, pitted, sliced and scooped from its rind
juice of 1 lime
1 large mango, pitted, peeled and sliced
2 tablespoons cilantro leaves
2 tablespoons basil leaves
3 or 4 large lettuce leaves, ribs removed and torn in big pieces
8 rice paper wrappers
Cook rice stick noodles according to package directions and drain (I used the microwave). In a small bowl, dip avocado slices in lime juice. Have remaining ingredients at hand.
Fill a pie pan or large bowl with water. Dip a rice paper wrapper in water and let soak for a minute or two until pliable.
Remove wrapper and place on work surface. Put a couple of slices of avocado in a row at the front of the rice paper. Top with a couple of pieces of lettuce, a couple of pieces of mango, a few cilantro and basil leaves, and finally, some of the noodles.
Roll the front of the wrapper over the filling ingredients and then fold up the sides. Continue rolling, pressing firmly as you go.
You can serve the rolls immediately or refrigerate for a few hours.
Peanut Sauce
1/2 cup natural peanut butter
1/2 cup water
1 clove garlic, thinly sliced
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon Sriracha sauce
1 teaspoon agave nectar
Purée the peanut butter, water and garlic in a blender or food processor. Transfer to a small bowl and add remaining ingredients to taste.
3 ounces rice stick noodles
1 large avocado, pitted, sliced and scooped from its rind
juice of 1 lime
1 large mango, pitted, peeled and sliced
2 tablespoons cilantro leaves
2 tablespoons basil leaves
3 or 4 large lettuce leaves, ribs removed and torn in big pieces
8 rice paper wrappers
Cook rice stick noodles according to package directions and drain (I used the microwave). In a small bowl, dip avocado slices in lime juice. Have remaining ingredients at hand.
Fill a pie pan or large bowl with water. Dip a rice paper wrapper in water and let soak for a minute or two until pliable.
Remove wrapper and place on work surface. Put a couple of slices of avocado in a row at the front of the rice paper. Top with a couple of pieces of lettuce, a couple of pieces of mango, a few cilantro and basil leaves, and finally, some of the noodles.
Roll the front of the wrapper over the filling ingredients and then fold up the sides. Continue rolling, pressing firmly as you go.
You can serve the rolls immediately or refrigerate for a few hours.
Peanut Sauce
1/2 cup natural peanut butter
1/2 cup water
1 clove garlic, thinly sliced
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon Sriracha sauce
1 teaspoon agave nectar
Purée the peanut butter, water and garlic in a blender or food processor. Transfer to a small bowl and add remaining ingredients to taste.
Simple and fresh!!! Love it!
ReplyDeleteAnd I got to put my head in the refrigerator a lot while I was putting these together, so it was a win-win.
ReplyDeletelove this idea, never thought of fruit!
ReplyDeleteMmmmmmmm, that does sound good. Would never have thought of it.
ReplyDelete