Avocado Summer Rolls
peanut dipping sauce / mango lassi

Name: Avocado Summer Rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cups Mango, frozen cubes; 1 cup Yogurt, plain; 1 Limes, juice; 1/3 cup Peanut butter (sub any nut butter); 2 Tbsp Orange juice (bottled or fresh-squeezed); 2 tsp Honey; 2 Tbsp Tamari; 1 tsp Sriracha (opt) (sub hot sauce of choice); 2 Tbsp Water; 4 oz Rice vermicelli noodles (Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle.); 1 Cucumbers, medium, matchsticks; 1 Carrots, medium, matchsticks; 1 Bell peppers, red, matchsticks; 2 Avocados, sliced; 1/4 cup Basil, fresh, roughly chopped; 16 Rice papers (Look for them in the ethnic aisle.)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Vietnamese-style summer rolls are a light, refreshing summer meal. These are filled with crisp, fresh vegetables and ripe avocado and dipped in a rich peanut sauce. We serve them with a creamy mango lassi on the side. (Not sure how to make summer rolls? We've got you covered with this step-by-step video.)

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Mango Lassi:

Mango, frozen cubes - 4 cups
Yogurt, plain - 1 cup
Limes, juice - 1

Peanut Dipping Sauce:

Peanut butter - 1/3 cup (sub any nut butter)
Orange juice - 2 Tbsp (bottled or fresh-squeezed)
Honey - 2 tsp
Tamari - 2 Tbsp
Sriracha (opt) - 1 tsp (sub hot sauce of choice)
Water - 2 Tbsp

Summer Rolls with Avocado:

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

Prep

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, tamari 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.

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Make

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!

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