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Mango Avocado Spring Rolls

Yield: 8 Servings | Prep Time: 40 minutes | Source: www.101cookbooks.com

Ingredients:

For the Spring Rolls:

  • 1 medium sweet red pepper, finely chopped
  • 2/3 cup cubed avocado
  • 1/3 cup chives thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1 medium mango, peeled and thinly sliced
  • 2 cups lettuce (Chopped)
  • Thinly sliced/diced cucumber (For extra crunch!)
  • 2-3 carrots cut into thin matchsticks
  • 8 round rice paper wrappers (8 inches)

For the Sauce:

  • 1 clove garlic, peeled
  • 1 medium jalapeno (or serrano) chili, deseeded and chopped
  • 1/2 teaspoon fine grain sea salt, plus more to taste
  • 1 tablespoon sunflower oil
  • 1 small bunch of scallions, thinly sliced (~8 scallions)
  • 1/2 cup finely chopped cilantro
  • 1 14-ounce can of coconut milk (full fat)
  • 3 tablespoons freshly squeezed lemon juice, plus more to taste

Instructions:

For the Sauce:

  1. In a mortar and pestle, smash the garlic and chili into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor/blender (if you’re using it) just a few times.
  2. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

For the Spring Rolls:

  1. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
  2. Place wrapper on a flat surface. Place sauce, cucumber, mango, pepper, avocado and lettuce across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.