August 17, 2017
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
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Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
Fill a baking dish or shallow bowl with hot water.
Line the cutting board with a dry towel.
Soak a rice paper in water until soft and pliable.
Lay on towel and pat dry.
Repeat with second rice paper.
Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
Repeat with remaining ingredients and salad rolls, dividing ingredients equally
To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.
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