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At their core, summer rolls are a light, healthy alternative to fried spring rolls. They embody the spirit of fresh, raw ingredients, often incorporating a variety of vegetables, herbs, and proteins wrapped in delicate rice paper. The origins of summer rolls can be traced back to Vietnam, where they have been enjoyed for centuries. Traditionally served with a dipping sauce, these rolls are not only a culinary delight but also a beautiful presentation of colors and textures on a plate.

Avocado Mango Summer Rolls

Discover the joy of making Fresh Avocado Mango Summer Rolls, the perfect light meal for warm summer days! These vibrant, hand-rolled delights combine creamy avocado and sweet mango for a refreshing flavor explosion. Easy to prepare and packed with nutrients, they’re great for gatherings, picnics, or a healthy snack. With customizable fillings and tasty dipping sauces, these summer rolls are not just delicious but also a feast for the eyes. Enjoy a burst of summer goodness!
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Ingredients
  

8 rice paper wrappers

1 ripe avocado, sliced into thin wedges

1 large mango, peeled and cut into thin strips

1 cup cucumber, julienned (cut into thin matchstick shapes)

1 cup carrots, julienned (cut into thin matchstick shapes)

1/2 cup red bell pepper, thinly sliced

1/4 cup fresh mint leaves, whole

1/4 cup fresh cilantro leaves, whole

1 cup cooked vermicelli rice noodles (optional, but recommended for extra texture)

Soy sauce or creamy peanut sauce for dipping

Instructions
 

Prepare the Ingredients: Begin by thoroughly washing all your fresh produce. Slice the avocado into thin wedges and the mango into strips. Julienne the cucumber and carrots, making sure they are cut into uniform pieces for even rolling. If you opt for the vermicelli noodles, cook them following the package instructions. After cooking, rinse them under cold water to stop the cooking process and drain well. Set all prepared ingredients aside.

    Soak the Rice Paper: Take a large shallow dish, such as a pie plate or a large bowl, and fill it with warm water. Immerse one rice paper wrapper into the warm water for approximately 10-15 seconds, or until it softens and becomes pliable. Be careful not to soak it too long; you want it to be malleable yet firm enough to hold the fillings. Once softened, gently lift the wrapper out and lay it flat on a clean cutting board.

      Layer the Fillings: On the lower third of the softened rice paper wrapper, begin to layer your fillings. Start with a few slices of avocado and mango for sweetness and creaminess. Then add a small handful of julienned cucumber, carrots, and red bell pepper for crunch and color. Sprinkle a few fresh mint and cilantro leaves for an aromatic finish. If using, add a small portion of the cooked vermicelli noodles on top of the veggies for additional texture.

        Roll the Summer Roll: Begin the rolling process by carefully folding the sides of the rice paper wrapper over the fillings, encasing them. Starting from the bottom (the part closest to you), tightly roll the wrapper upwards around the fillings, tucking in the sides as you go to prevent any ingredients from spilling out. Make sure to roll firmly but gently, ensuring that everything stays intact. Repeat this process with the remaining rice paper wrappers and fillings until you’ve created all your summer rolls.

          Serve: Arrange the completed summer rolls on a large platter. Serve them fresh alongside dipping options such as soy sauce for a savory flavor or creamy peanut sauce for a nutty twist.

            Enjoy: Fresh Avocado Mango Summer Rolls are best enjoyed the same day they are made, as the rice paper can dry out if stored for too long. However, if you need to store them, place the rolls in an airtight container in the refrigerator for a few hours.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4