Avocado and mango spring rolls = best party dish ever!
If you want to impress at your next get together, all you have to do is make these bad boys.
I ended up making them twice because the first time my mango wasn’t ripe and I really wanted to make the recipe with the mango! Trust me, it made a huge difference.
If you’ve never tackled this kind of dish before, don’t worry; I hadn’t either. Here’s my little success story; the cooking time went from me being late to my dinner party the first time around, to the rolls being almost ready by the time my friend got back from the corner store with some drinks the second time.
So here it goes, I’ll try to throw in what little I learnt from making these. Adapted from the food network, thanks to my friend Steph for the link!
(for 8 rolls)
- 2 tsp vegetable oil
- 2 tbs minced ginger*
- 2 tbs garlic*
- 1 ripe avocado, halved and sliced
- 1 medium cucumber cut in strips
- 1 semi-ripe mango cut in strips
- 1 medium red pepper cut in strips
- 2 cups soaked rice noodles (fine)
- 1/2 cup cashews, toasted and chopped
- 10 large rice paper wrappers
- A bit of coriander
* you’re gonna need another tablespoon each of ginger and garlic for the sauce so you might as well chop ’em up all together & then divide.
- 1 cup soy sauce
- 1 tablespoon each minced garlic and ginger
- 1 teaspoon chilies
- 1 teaspoon sesame seeds
- 3 tablespoons finely chopped green onion
- 1 tablespoon sugar
- Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown. Sprinkle a little coriander and mix this into your cooked rice noodles. (How do you cook the noodles? Just put them in a bowl and cover with boiling water for 3 minutes. Drain and rinse with cold water.)
- Fill a baking dish or frying pan with hot water
- Line the cutting board with a damp, clean kitchen towel
- Soak a rice paper in water until soft and pliable (less than 20 seconds!)
- Lay on towel. Make a bed of noodles and line up everything else. Try to keep the cashews on the inside so they don’t rip the rice paper.
- Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel. (The frying pan in the picture isn’t being heated, I just used a kettle and poured hot water in it whenever it cooled down and the rice paper was taking too long to soften)
- Repeat with remaining ingredients.
Now make the sauce. Do it. It’s awesome and the rolls just aren’t the same without it.
- For dipping sauce, in a bowl, combine soy sauce, sesame seeds, garlic, ginger, chilies, green onion and sugar.