Salad Rolls With Mango & Avocado
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
Recipe: #27569
August 17, 2017
Categories: Vegetables, Appetizers, Cooking For A Crowd, Quick Meals, Baby Shower, Christmas, Entertaining, New Years, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
""
Ingredients
-
- 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.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
