I HAVE A NEW OBSESSION! Mango and avocado! The combination is perfectly creamy, sweet and juicy – satisfying yet refreshing. I just can’t get enough! These Mango Avocado Summer Rolls highlight all that is wonderful about summer – fresh vegetables, juicy fruit, and bright flavor – one will not be enough.
Mango is one of those fruits… I love, yet I hate. That’s right, I said it. Now, let me explain.
Usually when I go to the store, I am already craving certain things – fresh fruit being a number one item that I always want. I LOVE mango because when it is ripe it is JUICY and DELICIOUS and SO FLAVORFUL! And most definitely one of my favorite fruits. So when I see mango at the store, I get all excited! I want to eat it NOW! But – 9 times out of 10, the mango is not yet ripe and I am forced to wait to enjoy.
1 day later, is it ready? 2 days, what about now? 3 days, screw it – I am going for it! And… its not ripe. DAMN!
And, this is why I hate mangoes – because I do not have the patience to wait until they are perfectly ripe… and then I am sad – left to eat a lousy, unripened mango. Bleh.
So I probably should correct myself, I don’t hate mango. I hate my own inability to patient, because I just love mango so much.
How do I deal with this major first world obstacle in life? I search for PERFECTLY ripe mangoes at the grocery store so that I do not have to wait and can just enjoy them right away 🙂
Obviously, this is a flawed plan because how many times do you actually find perfectly ripe mangoes at the store? Almost, never. But the other day, I DID! I found two of the most beautiful, succulent, ripe mangoes I’ve ever seen – naturally, I had to have them.
In summer time, there is nothing better than taking advantage of the plentiful fresh fruit and vegetables that are available for cheap, easy meals. I’ll admit, I sometimes have a hard time eating as many veggies as I should. Sure I eat salads and such – but, when I get a smoothie I am craving sweet, sweet fruit – not green, green kale.
For me, its about finding a balance. Adding a bit of fruit to my vegetables makes them so much more enjoyable! For example, I love to add fresh apple, strawberries or pomegranate seeds to a salad – it just makes the salad so much more delicious!
So – that’s where these Mango Avocado Summer Rolls come into play. Crisp cucumber, creamy avocado, juicy mango, nutritious carrots, all topped with herbs and wrapped in a simple rice paper skin – ready to be dipped in whatever sauce your little heart desires. So many fresh veggies to be enjoyed! You seriously might forget that you are eating something healthy.
These rolls taste amazing dipped in almost anything – however, my FAVE sauce for dipping these babies in is Sweet Thai Chili Sauce. This stuff is like crack. You can make it yourself, or buy pre-made – whatever suits you. I’ll admit, it is not the healthiest of sauces because there is a decent amount of sugar involved. BUT it IS delicious. If you’d like to try to make your own, check out this recipe by The Flavor Bender – its one of my faves. Looking for a store bought option? I like Trader Joe’s Sweet Thai Chili Sauce or Mae Ploy Sweet Chili Sauce (you can find Mae Ploy in the International aisle of most grocery stores – it is the real deal).
Not a fan of Sweet Chili? You are going to LOVE this Spicy Thai Peanut Sauce… I swear it would make cardboard taste good.
Crisp cucumber, creamy avocado, juicy mango, nutritious carrots, all topped with herbs and wrapped in a simple rice paper skin - ready to be dipped in whatever sauce your little heart desires.
- 4 ounces dried vermicelli noodles
- 1 mango peeled, cored, and sliced into thin strips
- 1 avocado peeled, cored, and sliced into thin strips
- 1/2 English cucumber julienned
- 1 large carrot peeled and julienned
- 1 cup red cabbage cut into thin strips
- 24 fresh cilantro leaves stems removed
- 24 fresh mint leaves stems removed
- 1 bunch chives sliced or diced
- 2-3 cups butter lettuce cut into thin strips
- rice paper for wrapping
Cook vermicelli noodles according to instructions on packaging (boil water, cook 3-4 minutes). Once cooked, drain noodles in colander. Run under additional cold water to cool, drain again. Set aside.
Prepare all fresh fruit/vegetables for assembly (wash, dry, peel, and chop, if necessary), set onto a large plate or board for easy assembly. Note: For extra thin pieces of carrot / cucumber, use a peeler to create small strips.
Fill a large, shallow bowl with warm water (I used a shallow pasta bowl) - set aside.
Soak one piece of rice paper in warm water for approximately 10 seconds. Shake off excess water then lay wrapper flat on plate or board.
In a row across the center, place a small handful of vermicelli then top with a few pieces of each fruit / vegetable / herb desired. Leave about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper (like a baby burrito!). Set onto a plate or board for serving.
Repeat with remaining ingredients. (To keep assembled rolls fresh, cover with a damp cloth). Serve immediately with Sweet Thai Chili or Spicy Thai Peanut Sauce.
Storage: Best when enjoyed right away! If you must, refrigerate ingredients separately then assemble into rice paper right before enjoying. If assembled rolls are leftover, cover with damp cloth before placing in refrigerator.