These rolls are so fun to make and even more fun to eat! They are a little time consuming so I like to save them for special occasions or for parties. They don’t save especially well so have people on hand to help you eat them!
You can put whatever you want in these by the way so get wild!
Adapted from Vegan with a Vengeance
1 cup mango, diced (frozen works well here, just thaw it first)
1 ripe avocado, cut into thin slices
1/2 cup fresh cilantro leaves
4 oz vermicelli rice noodles, cooked according to package
1/2 cup peanuts, finely chopped
20 or so rice paper wrappers
Sweet chili sauce for dipping
Peanut sauce for dipping (recipe follows)
Cook the rice noodles according to the directions on the package, rinse them with cold water and set aside. Prepare all the other ingredients and make a little assembly line with all your ingredients lined up like so:
I use a large cutting board for assembly.
Now, fill a very large mixing bowl with very warm water for the rice wrappers. Careful, not too hot or you will burn your hands and the rice wrappers will disintegrate quickly. It doesn’t take much to get these guys softened.
Place a rice wrapper in the warm water for about 20-40 seconds, depending on the brand. Carefully remove from the water and lay it out on the cutting board.
In the lower 1/3 of the rice wrapper place about 1/4 cup rice noodles down and spread them out long ways like making a burrito. Then add about a tablespoon of mango also spread out long ways. Then add a strip or 2 of avocado. Top with 3-4 cilantro leaves and about 1 teaspoon of chopped peanuts. It should look about like this:
Last, fold the right & left sides in, then the bottom, then roll it up like a burrito. 1 down, 19 to go!
This sauce is so good it should really have its own post. An ode to peanut sauce: it’s good on everything – rice, tofu, vegetables, you name it, peanut sauce will make it better 🙂
Taken straight out of Vegan with a Vengeance
2 teaspoons peanut oil
2 cloves minced garlic
2 tablespoons minced ginger
1 cup water
2 tablespoons soy sauce
1 teaspoon ground coriander
2/3 cup smooth all natural peanut butter
2 tablespoons pure maple syrup
3 tablespoons rice vinegar
2 teaspoons Asian chili sauce
In a small saucepan, sauté the garlic & ginger in peanut oil over low-medium heat for about 2 minutes. Add the water, soy sauce and coriander and bring to a boil. Add the peanut butter and remove from heat. Stir well until smooth. Stir in the maple syrup, vinegar and chili sauce. Allow to cool.