Summer rolls with all the chopped veggies, crispy shallots, rice noodles, and a mango almond butter sauce because I felt like being quirky and not doing a peanut sauce.
If you’re like me and enjoy appetizers more than the actual meal at restaurants sometimes, I highly recommend making the appetizers the full meal. These will be speaking to me all summer. Or whatever is left of summer :’)
Servings: spring rolls
Ingredients
- 10 rice paper sheets
- 1.5 cups veggies thinly cut (red cabbage, carrot, cucumber)
- ¼ cup fresh mint
- 2 shallots thinly sliced
- 4 oz. rice noodles thin
- 2 tbsp coco aminos *or tamari or soy sauce
- 2 tsp sambal olaek *or chili garlic sauce
- 1 tsp lime juice
- black pepper
Mango Almond Butter Sauce
- ¼ cup mango fresh or frozen
- 1 tbsp almond butter
- 1 tsp lime juice
- 1 tsp sambal olaek
- 1 clove garlic
- 1 tsp tamari *or soy sauce
Instructions
- Soak the rice noodles in boiling hot water for about 10 minutes or until they are soft. Drain and toss with coco aminos (or tamari/soy sauce), sambal olaek (or chili garlic sauce), lime juice, and pepper.
- Saute the thinly sliced shallots in a bit of oil in a pan for 5 minutes or until crispy.
- Process all the ingredients for the sauce in a small processor. Add a few spoons of lukewarm water until you've arrived at a nice dippable consistency.
- Set up a medium saucepan with water on the stove and heat until it is warm, but not too hot. Keep the saucepan on low heat once you reach the right temperature.
- Soak the rice paper in the water until soft, about 10 seconds. Take it out and place on a cutting board. Let it rest for a minute before piling on the filling.
- In the bottom third of the rice paper, add noodles, thin veggies, mint leaves, crispy shallots, and a little sauce. You will likely need less than you think you need. Gently fold in the sides (pictures included above) and then pinch up the bottom third and roll until you form the spring roll!
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