Salad Rolls With Mango & Avocado

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.