Mango-avocado spring rolls with spicy cashew sauce
Mango-avocado spring rolls with spicy cashew sauce
Preparation time: 30 minutes
Cooking time: 5 minutes
Servings: 10 rolls
Whether it's for a picnic or for a potluck, spring rolls are always a crowd pleaser. Fresh and light, we crave a spring roll that's filled with crunchy veggies, fresh fruit, and springy rice vermicelli. And there's no better way to serve it than with a spicy, creamy dipping sauce such as this spicy cashew version. You can serve these rolls whole or cut into 3 or 4 pieces so that your little ones can grab a piece or two as a snack. For a few different takes on this classic recipe, try our spring rolls with quinoa or with soba noodles and an almond butter-miso sauce.
Ingredients
Spicy cashew sauce
- 2 cups non-roasted cashews
- 1 1/4 cups filtered water
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1 tsp sriracha sauce
Spring rolls
- 80 g of dried rice vermicelli (about 2 cups cooked)
- 1 head Boston lettuce
- 2 medium carrots, grated
- 1 Lebanese cucumber, cut into matchsticks
- A few mint leaves
- A few sprigs of cilantro
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
- 2 green onions, finely chopped
- 2 tbsp sesame seeds, toasted
- 10 sheets rice paper
Preparation
Spicy cashew sauce
- Soak the cashews in water for 2 hours (If you're in a hurry, you can soak them in hot water for only 30 minutes). Drain, discard water and rinse.
- Put all the ingredients in the bowl of your food processor and mix until smooth and creamy. Season to taste.
- Stores up to 5 days in the refrigerator in a tightly sealed container.
Spring rolls
- Cook the rice vermicelli according to package directions, rinse with cold water to stop the cooking and drain.
- Fill a large bowl with warm water. Dunk a sheet of rice paper in the bowl for a few seconds then transfer it to a cutting board.
- In the centre of the sheet of rice paper, place a leaf of Boston lettuce (or 2 side by side if smaller leaves).
- Towards the bottom centre of the leaf of lettuce, place a few pieces of cucumber, avocado and mango in rows. Above, place some grated carrot, green onion, mint and cilantro. Sprinkle with roasted sesame seeds and drizzle with spicy cashew sauce.
- Fold the bottom edge of the sheet up to cover the toppings completely. Tuck in the sides and roll tightly without crushing any of the fillings.
- Cut the roll in half. Repeat process for other rolls. Serve with spicy cashew sauce.
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