Vietnamese Summer Rolls

Vietnamese Summer Rolls with Avocado & Mango

Recipe & Photo From:  "Inquiring Chef," Jess Smith

Link:  http://www.inquiringchef.com/2013/07/22/vietnamese-summer-rolls-with-hoisin-peanut-dipping-sauce/

Original Site Includes:  Step-by-step Photos & Nutrition Information

Serves: 6

Ingredients

• 1 package (about 20) round rice paper wrappers (see note)
• 1 head romaine lettuce, torn into pieces
• 1 bunch fresh basil leaves (Thai basil will work best, but any other variety will do)
• 1 red pepper, cut into thin strips
• 1 carrot, cut into thin strips
• 1 cucumber, cut into thin strips
• 1 mango, cut into thin strips
• 1 avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
• Hoisin-Peanut Dipping Sauce (recipe below)

Instructions

1. Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes oft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
2. Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
3. Serve immediately with Hoisin-Peanut Dipping Sauce.

Notes

Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.