Chili Mango Summer Rolls with Ginger Peanut Sauce.
Ingredients
- 3/4 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 1/4 cup canned coconut milk
- 2-3 tablespoons Thai red curry paste
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
- 1/3 cup honey
- 1/4 cup lime juice
- 1/4 cup chili sauce
- 2 tablespoons rice vinegar
- 1 small mango, diced
- 1/4 cup fresh Thai basil or cilantro, chopped
- 1 avocado, sliced
- 2-3 cups vegetables, lettuce leaves, shredded cabbage, carrots, and sliced bell peppers
- 1 big handful of both fresh cilantro and Thai basil
- 8-12 rice paper wrappers
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Instructions
- 1. To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk.
- 2. To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt.
- 3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl.
- 4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out.
- 5. Serve with both dipping sauces. ENJOY!
Source
Original recipe: View Original