These were yummy, refreshing, and oh-so-good. Taylor revised his kick-butt peanut sauce to be even more kick-butt (if you can believe it). It’s basically the same recipe, but sans garlic salt, and adding in a tablespoon (or so depending on your heat-tolerance) of Mongolian Fire Oil. Delicious.

Mango & Avocado Spring Rolls with Peanut Sauce

Mango & Avocado Spring Rolls with Peanut Sauce

Makes 2-3 servings.

Ingredients
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
1 package cellophane noodles
Rice paper wrappers

Directions
Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.

Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

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3 Comments Leave a Comment »

  1. Those look really, really delicious. I love how beautiful your photos always are too.
    Also…I tagged you!

  2. Am I insane, or is there no mango listed in the ingredients for this recipe?

  3. where is the mango?

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