Salad Rolls with Mango and Avocado

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Recipe summary

These cold rolls are a fresh easy snack that can also be done using shrimp or another form of meat inside. Using two layers of rice paper makes them easier to roll and throwing in the toasted nuts adds a rewarding crunch. Use a mandolin to get the perfect veggie matchsticks.

Preparation time:
Cooking time:
Yield: 25

Ingredients

Salad Rolls with Mango and Avocado

2 teaspoons (10mL) vegetable oil
2 tablespoons (25 mL) each minced ginger and garlic
1 1 ripe avocado, halved and sliced
1 medium carrot, julienned
1 medium English cucumber, julienned
1 semi-ripe mango, julienned
1 medium red pepper, julienned
2 cups soaked rice noodles (fine)
1/2 cup (125ml) cashews, toasted and finely chopped
10 large rice paper wrappers
Fresh coriander

Sauce

1 cup (250 mL) light soy sauce
2 tablespoons (25 mL) each sesame oil and rice wine vinegar
1 tablespoon (15 mL) each minced garlic and ginger
1 teaspoon (5 mL) minced Thai chilies
3 tablespoons (50mL) finely chopped green onion
1 tablespoon (15 mL) sugar or to taste

Directions

Salad Rolls with Mango and Avocado

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 garlic, ginger, 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.