RICE PAPER ROLLS WITH MANGO AND MINT

Homemade rice paper rolls make such an awesome light dinner on hot summer days. They’re healthy, low in calories, and super easy to make! Plus, they’re also a wonderful appetizer for parties. I mean just look at that color!
Rice Paper Rolls with Mango and Mint
We actually first tried rice paper rolls (or rice paper wraps, however you wanna call them) on a trip to Australia almost four years ago. We spent three whole months traveling the country and this was seriously the best time of our lives!! The Australia’s nature is just gorgeous and I could have stayed sooo much longer. I can’t wait to be back one day!
But back to the vegan summer rolls! So we had lots of sushi and summer rolls while we were in Australia and as soon as I got home I just had to try make them myself. I think you could even refer to rice paper rolls as some kind of fast food, just soooo much healthier and more delicious than traditional fast food!

WHAT YOU NEED FOR THE VEGAN SUMMER ROLLS:

• Vietnamese rice paper
• avocado
• cucumber
• carrots
• mango
• green onions
• purple cabbage
• radishes
• mint
• lettuce
• glass noodles
• peanut butter
• soy sauce
• garlic
• As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauce are just perfect for hot summer days.

•  Course Main Course, Side
•  Cuisine Asian, Vietnamese
•  Prep Time 20 minutes
•  Total Time 20 minutes
•  Servings 6 rice paper rolls
•  Calories 258 kcal

Ingredients

• For the rice paper rolls:
• 6 sheets Vietnamese rice paper
• 1 avocado
• 1 cucumber
• 3 small carrots
• 1 mango
• 3 green onions, cut into rings
• 1 cup purple cabbage, cut into thin stripes
• about 6 radishes, cut into thin slices
• 1 cup fresh mint
• 2-3 cups lettuce, cut into thin stripes
• 1 - 1 1/2 cups cooked glass noodles
• For the fried sesame tofu (optional):
• 7 oz block firm tofu
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• For the peanut dipping sauce:
• 1/4 cup chunky peanut butter
• 2 teaspoons soy sauce
• 1 clove of garlic, minced
• 3-4 tablespoons warm water
• 1/2 teaspoons sriracha sauce (optional)

Instructions

• Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
• When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
• First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
• When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
• Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the warm water, and the sriracha sauce.
• Serve the rice paper rolls with the peanut dipping sauce.

RECIPES ADAPTED FROM https://ift.tt/2OwtW5V

source https://www.kreatifkita.me/2019/03/rice-paper-rolls-with-mango-and-mint.html

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