Sweet, juicy mango paired with creamy avocado and fresh, crisp cucumber is always a good idea. These summer rolls are perfect picnic fare.
1 small mango
6 teaspoons toasted sesame seeds
6 rice paper sheets
6 sprigs cilantro
1 cup (175 g) cooked rice noodles
FOR THE DIPPING SAUCE:
2 tablespoons almond butter
2 tablespoons gluten-free tamari
juice of ½ lime
¼ teaspoon powdered ginger
pinch of fresh black pepper
1 Peel and slice the mango, avocado, and cucumber into long, thin strips and set aside with the cooked rice noodles and chopped cilantro, ready for filling.
2 Set up your working space with a clean tea towel, folded in half, and a shallow pan or pie plate with 2 inches (5-cm) hot water in the bottom.
3 Place a sheet of rice paper in the water and submerge it to soften. This will take less than a minute. Remove it gently and lay it out on the towel, being mindful not to rip it. Sprinkle a teaspoon of sesame seeds onto the paper, followed by one-sixth of each filling, centered near the bottom of the paper. Fold in each side to meet in the middle and roll it up tightly as you would a burrito, making sure all the fillings are tucked in. Repeat this process with all six sheets.
4 For the dipping sauce, whisk together all the ingredients in a small bowl. Thin with water if necessary, adding a teaspoon at a time, until the sauce is smooth and thick.
Result: Mango Avocado And Cucumber Summer Rolls
Have a good meal, and see you soon with new delicious ingredients.
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