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Chili Mango Summer Rolls with Ginger Peanut Sauce

Chili mango summer rolls
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Thank you Half-Baked Harvest for the recipe!

Ingredients

Ginger Peanut Sauce:

  • ¾ cup creamy peanut butter

  • ⅓ cup tamari or soy sauce

  • ¼ cup rice vinegar 

  • ¼ cup canned coconut milk

  • 2-3 Tbsp Thai red curry paste

  • 3 Tbsp lime juice

  • 1 Tbsp fresh grated ginger

Mango Chili Sauce:

  • ⅓ cup honey 

  • ¼ cup lime juice

  • ¼ cup chili sauce

  • 2 Tbsp rice vinegar 

  • 1 small mango (diced)

  • ¼ cup fresh Thai basil or cilantro (chopped)

Summer Rolls:

  • 1 avocado (sliced)

  • 2-3 cups vegetables, lettuce leaves, shredded cabbage, carrots, and sliced bell peppers

  • 1 big handful cilantro and Thai basil

  • 8-12 rice paper wraps

Instructions

  1. Combine all the ingredients for the peanut sauce in a bowl. Thin as desired with additional coconut milk. 

  2. Combine the honey, lime juice, chili sauce, and vinegar in a bowl to make the mango chili sauce. Mix in the mango, cilantro, and basil. Season with salt. 

  3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl. 

  4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5-10 seconds. Remove and place them on a flat surface. Towards one end of the rice wrapper, begin layering the avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons of chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out. 

  5. Serve with dipping sauce and enjoy.

Find it online: https://shesafullonmonet.com/no-cook-dinner-ideas/