Mango & Avocado Spring Rolls With Peanut Sauce

Name: Mango & Avocado Spring Rolls With Peanut Sauce
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1/3 cup peanut butter; 3 tablespoons soy sauce; 1 teaspoon rice vinegar; 1 teaspoon garlic salt; 3 tablespoons brown sugar; 1 tablespoon sesame oil; sriracha chili sauce, to taste; water; 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 mango, sliced; 1 cup lettuce, shredded; fresh basil, chopped; fresh cilantro, chopped; cellophane noodle; rice paper sheet

Submitted by sofie-a-toast

"From Love and Olive Oil"

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Ready In:: 20mins
Ingredients:: 19
Serves:: 6

ingredients

Sauce
¹⁄₃ cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water
Rolls
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 mango, sliced
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
cellophane noodle
rice paper sheet

directions

For Sauce:
Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
For Rolls:
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.