Mango AvocadoSpring Rollswith Peanut Sauce BY Dapur Sinolin
PREP TIME: 30 MINS
COOK TIME: 15 MINS
- 2 ounces rice stick (vermicelli) noodles
- 2 mangoes, peeled, cored and thinly sliced
- 2 avocados, peeled, pitted and thinly sliced
- 2 carrots, thinly sliced
- 1 English cucumber, thinly sliced
- quarter of a small red cabbage, thinly sliced
- 1 bunch fresh cilantro leaves
- 1 bunch fresh mint leaves
- 10-12 spring roll wrappers
PEANUT SAUCE INGREDIENTS:
- 1/3 cup natural peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili garlic sauce (or more, to taste)
- 1/4 teaspoon sesame oil
- 1/3 cup warm water
- To Make The Peanut Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a thinner sauce, whisk in more water.
- To Make The Spring Rolls: Cook thin rice vermicelli noodles according to package directions. Once they are al dente, transfer the noodles to a strainer and rinse with cold water until the noodles are completely chilled. Toss the thoroughly with a drizzle of oil (I like using sesame oil) to prevent the noodles from sticking together. Set aside.
- Fill a large shallow pan with warm water (a sauté pan or pie dish works great). Lay a spring roll wrapper in the hot water and let it rest there for about 20-30 seconds until soft, but not mushy. Transfer the spring roll wrapper to plate (or a clean towel spread out on a flat surface, which will help the wrapper not to stick).
- Arrange your fillings in the center of the wrapper in a vertical line. Fold in the top and bottom sides of the wrapper. Then fold over the left side of the wrapper, tightly tucking in the fillings, and roll the wrapper to the right until it is sealed.
- Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for up to 3 days.