Salad Rolls With Mango And Avocado

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 25
• 2 teaspoons vegetable oil
• 2 tablespoons gingerroot, minced
• 2 tablespoons garlic, minced
• 1 avocado, halved and sliced
• 1 carrot, julienned
• 1 english cucumber, julienned
• 1 mango, julienned
• 1 red pepper, julienned
• 2 cups rice noodles, fine and soaked
• 1/2 cup cashews, toasted and finely chopped
• 10 large rice paper sheets
• fresh coriander
• 1 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 1 teaspoon thai red chili pepper, minced
• 3 tablespoons green onions, finely chopped
• 1 tablespoon sugar

Recipe

• 1 heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
• 2 line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
• 3 fill a baking dish or shallow bowl with hot water.
• 4 line the cutting board with a dry towel.
• 5 soak a rice paper in water until soft and pliable.
• 6 lay on towel and pat dry.
• 7 repeat with second rice paper.
• 8 along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
• 9 keeping the wrapper taut, tightly roll up into cylinder. reserve completed roll in damp towel.
• 10 repeat with remaining ingredients and salad rolls, dividing ingredients equally.
• 11 to serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
• 12 for dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.