Avocado Summer Roll
Filled with a colorful array of veggies, herbs and noodles, these vegetarian/vegan summer avocado rolls are sure to impress. The avocado takes center stage and must be selected carefully. Enjoy this fresh and light dish with a side of mango-dipping sauce for the ultimate summer meal.
Servings: 2
Ingredients
- 2 rice paper wrappers
- 1 avocado perfectly ripe
- 1/2 cup carrot julienned
- 1/2 cup cucumber julienned
- 1/4 cup red cabbage
- 1/2 cup rice or glass noodles
- 2 soft lettuce leaves
- 2 tbsp fresh mint
- 2 tbsp fresh cilantro
For the mango dipping sauce:
- 1 ripe mango
- 1 lime juiced
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp tamari
- 1/4 tsp chili flakes optional
Instructions
- Prepare noodles as per package instructions. Cut the avocado in half. Carefully peel and slice into thin slices. Drizzle with lime juice to avoid browning.
- Soak rice paper in water for a few seconds. Place avocado slices upside down on the upper part of the rice paper.
- Assemble lettuce, noodles, carrots, cucumber, and the herbs on the lower half of the rice paper. Fold the sides inward and roll tightly.
- To make the mango dipping sauce, simply blend all of the ingredients in a small blender until smooth. Enjoy!