Avocado Summer Rolls
peanut dipping sauce / mango lassi
- Mango, frozen cubes - 4 cups
- Yogurt, plain - 1 cup
- Limes, juice - 1
- Peanut butter - 1/3 cup (sub any nut butter)
- Orange juice - 2 Tbsp (bottled or fresh-squeezed)
- Honey - 2 tsp
- Soy sauce, low-sodium - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce of choice)
- Water - 2 Tbsp
- Rice vermicelli noodles (Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle.) - 4 oz
- Cucumbers, medium - 1, matchsticks
- Carrots, medium - 1, matchsticks
- Bell peppers, red - 1, matchsticks
- Avocados - 2, sliced
- Basil, fresh - 1/4 cup, roughly chopped
- Rice papers (Look for them in the ethnic aisle.) - 16
- Cook rice noodles - Cook according to package instructions. If wrapping summer rolls on the same day, keep the noodles in cold water until you’re ready to wrap. (Can be done up to 3 days ahead)
- Make dipping sauce - Whisk together peanut butter, orange juice, honey, soy sauce and sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
- Cucumbers / Carrots / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
- Make lassi - Blend mango with yogurt and lime juice. Add a pinch of salt (just a pinch brings out the the mango flavor). Add water, if needed, until mixture is smooth and pours easily. (Can be done up to 1 day ahead)
- Avocados / Basil - Prep as directed.
- Fill a frying pan with about 1 ½” (3.75 cm) of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
- Dip rice paper into water and rotate through water (check out this video to see how we keep the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
- To assemble rolls, layer noodles, cucumbers, carrots, peppers, avocados and basil at the end of the rice paper that is close to you. Don’t over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
- Repeat until you have no more filling. Serve summer rolls with dipping sauce and lassi on the side!
I tried it with left over Won Ton wrappers I had from another recipe. Worked pretty well! Didn't look perfect but presentable and tasted great!0 Helpful
thought these were really good! quickly learned that if the water is too warm the rice paper is too difficult to work with and folds over and sticks to itself, I had the best luck with just lukewarm water - warmed it on the stove and turned the burner off, really does not need to be too warm. Next time I'll add a bit more sriracha for more spiciness0 Helpful
Rolling the ingredients in the sticky rice paper took some practice. I little too tedious and ultimately, messy. Next time, I may skip the wraps and toss it into a salad. :)0 Helpful
I added sliced tofu to the wraps. I didn't feel the lassi was necessary because the peanut sauce was so delicious. I did add red pepper flakes and the juice of half a lime to the peanut sauce. I think the key to working with the rice paper is to pull it out of the water before it has turned completely soft. It will continue to soften on the plate as you are loading in your ingredients.0 Helpful
Really delicious but the preparation wasn't the easiest, especially if you haven't worked with rice paper. While it's fun to work with an ingredient you've never worked with (the rice paper) it was a ton of work. I'm not exactly sure I'll be rushing to make this recipe again.0 Helpful
Summer rolls were great! I would probably grate the carrots next time... they were a little too crunchy in matchstick form. Also, the mango lassi came out slightly bitter. After a few tastes neither my wife nor I could finish it.0 Helpful