Mango Avocado Salad Rolls


6 rice paper sheets
1 mango, peeled, pitted and sliced into thin strips
1 avocado, peeled, pitted and sliced into thin strips
1 dry rice vermicelli or mung bean noodles
1 cup shredded dark green lettuce
1 cup fresh cilantro, basil and/or mint leaves
1 batch citrus dipping sauce (see dressings, spreads, and sauces section)


Bring a pot of water to boil, add vermicelli or noodles and cook 2 minutes. Drain and rinse with cold water. Lay a clean kitchen towel on the counter, and have another clean towel handy. To soften rice papers, fill a large bowl with hot water, and immerse rice papers for about 30 seconds (they will be pliable, but will still have stiffer parts). Place all six papers in a single layer on towel, three along the top, and three along the bottom. Pat the tops gently with other towel. Begin by placing a few slices each of mango and avocado on the bottom third of each rice paper, followed by approximately ¼ cup vermicelli or noodles, 1/6 cup shredded lettuce, and a 1/6 cup of fresh herb leaves. Begin rolling rice paper into a cylinder and stop half way. Fold in left and right sides and finish rolling. Makes six rolls. Wrap tightly in damp paper towel and plastic wrap. If rice paper hardens slightly after storage, spray with water mist.

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