Salad Rolls with Mango and Avocado
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.
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.
Notes
To make the Mango Chili dipping sauce, combine honey, lime juice, chilli sauce, rice, vinegar, mango, minced, garlic, and ginger, green onion, and cilantro in a bowl. Mix well.
To make the Ginger Peanut sauce, combine all ingredients in a bowl. Thin as needed with extra coconut milk.
the inspiration for these sauces came from Half Baked Harvest!
Have you made this recipe?I would love to hear about it @DianeLenihan or tag #DianeLenihan