Embrace Fresh Summer Produce: Salad Rolls with Mango and Avocado
Summer is in full swing, and there’s no better way to celebrate the season than by incorporating the freshest produce into our meals. Today, I’m sharing one of my favorite recipes that perfectly captures the essence of summer: Salad Rolls with Mango and Avocado. These vibrant, delicious rolls are packed with fresh vegetables, creamy avocado, and sweet mango, making them an ideal light and healthy snack or appetizer for any summer gathering. When it’s really hot out I have it as a main!
What you will need:
- ginger and garlic
- avocado, halved and sliced
- carrot, julienned
- cucumber, julienned
- mango, julienned
- red pepper, julienned
- red cabbage
- peanuts, toasted and finely chopped
- rice paper wrappers
- Fresh cilantro
Mango Chili Sauce:
- mango finely diced
- chili sauce (sambal oelek) or 1 teaspoon (5mL) minced Thai chilies
- rice vinegar
- fresh lime juice
- honey
- rice vinegar
- garlic and ginger minced
- finely chopped green onion
- fresh cilantro or basil
Ginger Peanut sauce
- creamy peanut butter
- soy sauce
- rice vinegar
- thai red curry paste
- fresh lime juice
- fresh grated ginger
- canned coconut milk
Steps
1. Prep and Cook: Begin by heating vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking until they start to brown.
2. Prepare Vegetables: Julienne the avocado, carrot, cucumber, mango, red cabbage, and red pepper. Set them aside.
3. Toast Peanuts: Toast the peanuts in a frying pan until golden and fragrant.
4. Prepare Rice Paper Wrappers: Fill a baking dish or shallow bowl with hot water. Line a cutting board with a dry towel. Soak each rice paper wrapper in the hot water until soft and pliable. Lay it on the towel and pat dry.
5. Assemble Rolls: On the bottom third of the rice paper, arrange a small amount of cilantro, mango, red pepper, cucumber, carrot, avocado, red cabbage, and peanuts. Keeping the wrapper snug, tightly roll it up, and place the completed roll on a damp towel.
6. Repeat: Repeat the process with the remaining ingredients, dividing them equally among the rolls.
Serve: To serve, cut each roll into 2 pieces and place them cut-side up on a serving platter.
Mango Chili Dipping Sauce: Combine honey, lime juice, chili sauce, rice vinegar, finely diced mango, minced garlic and ginger, green onion, and cilantro. Mix well.
Ginger Peanut Dipping Sauce: Mix together creamy peanut butter, tamari or soy sauce, rice vinegar, canned coconut milk, Thai red curry paste, and fresh grated ginger until smooth.
These Salad Rolls with Mango and Avocado are not just a feast for the eyes, but also a explosion of flavors and textures. The fresh, crunchy vegetables, creamy avocado, and sweet mango perfectly complement the nutty peanuts and aromatic cilantro. Paired with the tangy Mango Chili Sauce and the rich Ginger Peanut Sauce, these rolls are sure to be a hit at your next summer gathering.
Enjoy these rolls as a light snack or appetizer and savor the fresh, vibrant tastes of summer!
Salad Rolls with Mango and Avocado
Ingredients
- 2 tablespoons 25mL each minced ginger and garlic
- 1 ripe avocado halved and sliced
- 1 medium carrot julienned
- 1 medium cucumber julienned
- 1 mango julienned
- 1 medium red pepper julienned
- ½ cup red cabbage
- 1/2 cup 125mL peanuts, toasted and finely chopped
- 10 large rice paper wrappers
- Fresh cilantro
Mango Chili Sauce:
- 1/3 honey
- ¼ cup of fresh lime juice
- ¼ cup of chili sauce sambal oelek or 1 teaspoon (5mL) minced Thai chilies
- 2 tablespoons rice vinegar
- 1 mango finely diced
- 1 tablespoon 15mL each minced garlic and ginger
- 3 tablespoons 45mL finely chopped green onion
- ¼ cup fresh cilantro or basil
Ginger Peanut sauce
- 3/4 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 2-3 tablespoons red curry paste
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh grated ginger
- 1/4 cup canned coconut milk
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking until they begin to brown.
- Prepare the vegetables, julienne the avocado, carrot, cucumber, mango, red cabbage, red pepper and set aside
- Toast the peanuts in a frying pan until nice and golden.
- Fill a baking dish or shallow bowl with hot water.
- Line a cutting board with a dry towel.
- Soak a rice paper wrapper one at a time in the hot water until soft and pliable. Lay it on the towel and pat dry.
- On the bottom third of the rice paper, arrange a small amount of coriander, mango, red pepper, cucumber, carrot, avocado, and red cabbage and cashews.
- Keeping the wrapper snug, tightly roll it up, and place the completed roll on a damp towel.
- Repeat the process with the remaining ingredients, dividing them equally among the rolls.
- To serve, cut each roll into 2 pieces and place them cut-side up on a serving platter.
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