Mango-Avocado Spring Rolls Recipe

Mango-Avocado Spring Rolls Recipe

Ingredients

Makes 10 to 12 rolls

• 3 ounces rice vermicelli 12 rice paper wrappers
• 2 ripe Hass avocados
• 1 tablespoon fresh lemon juice
• 1 ripe mango, peeled, pitted and cut into 1/4-inch slices
• 1 medium English cucumber, peeled, halved lengthwise, seeded and cut into thin strips
• 2 cups finely chopped romaine or iceberg lettuce
• salt and freshly ground black pepper
• 1/2 cup fresh cilantro leaves

Method

1. Soak the vermicelli in a medium bowl of hot water until soft, about 1 minute and drain well
2. Cut the noodles into 4- or 5-inch lengths and set aside
3. Fill a large shallow bowl with warm water and add one rice paper wrapper at a time, soaking it in the water for a few seconds until soft
4. Remove it from the water and lay it on a dry work surface
5. Pit and peel the avocados and cut into 1/4-inch strips
6. Toss the avocado strips with the lemon juice to prevent discoloration, then place 2 or 3 avocado strips down the center of each the wrapper, leaving a 1-inch margin at each end
7. Add a few strips of mango, followed by a layer of cucumber strips
8. Top with some of the rice noodles and a layer of lettuce strips
9. Season with salt and pepper, to taste and sprinkle with some of the cilantro leaves
10. Pull one side of the rice paper over the filling, folding over the two short ends, rolling up tightly to enclose the filling
11. Transfer to a serving plate and repeat with the remaining ingredients
12. Serve immediately or cover the rolls with a damp cloth for no more than 1 hour before serving

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