The name says it all. Fresh rolls. Fresssssshhhh. Ahhhh....
Traditionally found at Asian restaurants with shrimp or pork. Which are quite delicious. But yall know me and I like to switch things up a bit. I just think the colours are sooo perdy. Also I want to show you all how easy this can be! It is still a process, and may take a few tries... but it is not untouchable!
Makes a great little snackie for yourself, or awesome dish to bring to a potluck. Personally, with the amount of prep this takes, I make it worth my time and make a whole whack of them at a time.
And to be honest, I chose the ingredients based on the colour combo it makes. I say this because radicchio is a small purple/red head of lettuce that is actually quite bitter tasting. So it is not my fave thing in the world... but looks great! It does offer a contrasting flavour to the sweet mango so I think it isn't a shot in the dark.
Mango, Avocado Fresh Rolls with Soy Peanut Dipping Sauce
Time: 30 mins CPS: $0.50 (1), $5.00 (10) L of D: PhD Student
- 10 Small Rice Papers (have a little extra in case of booboos)
- 1 Large or 2 Small avocados
- 1 Large Mango
- 1 Radicchio
- 1 cup cooked Vermicelli Noodles
- 2 Limes
- Handful of Fresh Cilantro
- 1 Tbsp of Peanut Butter (smooth or chunky)
- 1 Tbsp of Soy Sauce
- 1 garlic clove
- Juice of 1/2 lime
- Crushed Red Pepper Flakes (or dash of hot sauce)
To make dipping sauce, whisk all ingredients together. Add more or less red pepper flakes/hot sauce to your liking. Set aside. Remember to read the tips at the bottom of the post before you start!
|Burrito making time! Fold either side towards the center.|
|Fold the bottom half (edge closest to you) up and over the ingredients.|
|Continue rolling the roll (haha), remembering to tuck in the ingredients tightly as you roll.|
A few tips:
1. The rice paper is a bit tricky to work with. It rips and tears easily, but don't get discouraged! You may be taking it out of the water too soon, or not leaving it in long enough.2. While making the rolls, you need to work somewhat quickly as the rice papers can dry out.
3. Only put the rice paper into the water one at a time or else they will gel together
4. These are best served cold, but can dry out in the fridge. Dampen a paper towel and cover them while storing.
5. When cutting in half, make sure you use a really sharp knife! You don't want to shred apart these beautiful creations you worked so hard on!