Vegan Zoodle Fresh Rolls with Mango Tahini Sauce

• Produce

  • 2 Avocados, small
  • 1 1/2 cups Cabbage, purple
  • 1 Garlic clove
  • 6 Green onions
  • 1/2 cup Mango
  • 1 cup Mint, packed fresh leaves
  • 1 Red bell pepper

• Condiments

  • 1 tbsp Agave
  • 1 tbsp Chili garlic sauce
  • 1 Mango tahini sauce
  • 3 tbsp Tahini

• Baking & Spices

  • 1 Filling
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Rice vinegar

• Bread & Baked Goods

  • 16 Tapioca rice wrappers

• Other

  • 4 cups Zoodles (zucchini noodles cut on an inspiralizer

Found on heatherchristo.com

Ingredients

• 16 tapioca rice wrappers
• Filling
• 2 small avocados, pitted, peeled and sliced into 8 wedges each
• 4 cups zoodles (zucchini noodles cut on an inspiralizer)
• 1½ cups finely shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 6 green onions cut into thin sliced (same length as the red bell pepper slices
• 1 cup packed fresh mint leaves
• Mango Tahini Sauce
• 1 garlic clove
• ½ cup mango, peeled and chopped
• 1 tablespoon chili garlic sauce
• 3 tablespoons tahini
• 3 tablespoons rice vinegar
• 1 tablespoon agave
• kosher salt
• 16 tapioca rice wrappers
• Filling
• 2 small avocados, pitted, peeled and sliced into 8 wedges each
• 4 cups zoodles (zucchini noodles cut on an inspiralizer)
• 1½ cups finely shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 6 green onions cut into thin sliced (same length as the red bell pepper slices
• 1 cup packed fresh mint leaves
• Mango Tahini Sauce
• 1 garlic clove
• ½ cup mango, peeled and chopped
• 1 tablespoon chili garlic sauce
• 3 tablespoons tahini
• 3 tablespoons rice vinegar
• 1 tablespoon agave
• kosher salt

Directions

• Fill a shallow dish with hot water, put one rice paper wrapper in the water at a time to soak for about 20-30 seconds or until soft and pliable. While you prepare that wrapper, place another one in the hot water to soak.
• In the center of the soft wrapper place a smallish pile of desired fillings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.
• Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.
• To make the Mango Tahini Sauce, combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt and then pour into a bowl for dipping the fresh rolls in.
• Fill a shallow dish with hot water, put one rice paper wrapper in the water at a time to soak for about 20-30 seconds or until soft and pliable. While you prepare that wrapper, place another one in the hot water to soak.
• In the center of the soft wrapper place a smallish pile of desired fillings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.
• Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.
• To make the Mango Tahini Sauce, combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt and then pour into a bowl for dipping the fresh rolls in.