Salad Rolls With Mango & Avocado

50
Servings
40m
Prep Time
5m
Cook Time
45m
Ready In


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Original recipe yields 50 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (32.4 g)
  • Calories 45.7
  • Total Fat - 1.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 334.1 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.1 g
  • Protein - 1.1 g
  • Calcium - 11.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step 1

Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.

Step 2

Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.

Step 3

Fill a baking dish or shallow bowl with hot water.

Step 4

Line the cutting board with a dry towel.

Step 5

Soak a rice paper in water until soft and pliable.

Step 6

Lay on towel and pat dry.

Step 7

Repeat with second rice paper.

Step 8

Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.

Step 9

Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.

Step 10

Repeat with remaining ingredients and salad rolls, dividing ingredients equally

Step 11

To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.

Step 12

For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.

Tips & Variations


No special items needed.

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