Vegan Summer Rolls with Mango and Avocado (GF

• Vegan
• Gluten free

• Produce

  • 1 Avocados
  • 1 handful Basil
  • 1 handful Cilantro
  • 1 Cucumber, large
  • 12 Lettuce, leaves
  • 1/2 Lime
  • 1 Mango

• Condiments

  • 1/2 cup Peanut butter
  • 1 tbsp Sriracha
  • 1 tbsp Tamari, gluten-free

• Pasta & Grains

  • 2 oz Rice noodles, thin

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 2 tsp Sesame oil

• Bread & Baked Goods

  • 12 Rice paper wrappers

• Liquids

  • 1/4 cup Water, HOT

Found on avocadopesto.com

Description

Ingredients

• 12 rice paper wrappers
• 1 mango, peeled and cut into strips
• 1-2 avocados, cut into thin strips
• 1 large cucumber, cut into matchsticks
• 12 lettuce leaves
• handful cilantro, chopped
• handful basil, chopped
• 2 ounces thin rice noodles
• For the Sauce:
• 1/2 cup peanut butter
• 1 tablespoon Sriracha
• 1 tablespoon gluten free tamari
• 2 teaspoons sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juiced
• hot water (as needed 1/4 - 1/2 cup)

Directions

• Prepare all toppings before you start.
• Soak rice wrappers in warm water individually as you go, for about 30 seconds until they are super soft.
• Place the rice wrapper flat in front of you and start adding the toppings to the lower third of the wrapper (the side closer to you), adding mango, avocado, cucumber, lettuce, cilantro, basil and rice noodles.
• Start tightly rolling the wrapper away from you, tucking in the two sides as you go. Set aside
• Repeat the process for the remaining wrappers.
• In a small bowl combine the sauce ingredients - peanut butter, Sriracha, tamari, sesame oil, rice vinegar, and lime juice. Mix until smooth.
• Add 1/4-1/2 cup hot water, mixing it in slowly until desired thickness and consistency is reached.
• Cut each wrapper in half diagonally.
• Serve with sauce.