Mango Basil Summer Rolls with Spicy Almond Butter Sauce
Author: Rachel Leung
Recipe type: Appetizer, Vegan, Gluten Free
Serves: 8 rolls
Ingredients
SAUCE
3 tbsp natural almond butter
2 tsp sriracha (or a similar hot sauce)
2 tsp soy sauce or tamari
2 tsp maple syrup (or another liquid sweetener)
Water to thin, as needed
ROLLS
8 large rice paper wraps
1 large mango, thinly sliced
About 16 to 20 fresh basil leaves (you'll need 2 to 3 per roll)
1 carrot, julienned
½ cucumber, julienned
1 avocado, thinly sliced
About 1 cup thinly shaved red cabbage
8 green leaf lettuce leaves
Instructions
SAUCE: Mix all sauce ingredients together until smooth. Add water 1 tsp at a time until you reach your desired consistency.
ROLLS: Pour hot water into a pie pan (or a similarly sized large and shallow dish). Have a wooden cutting board ready and all the fillings nearby.
Submerge one rice paper wrap into the hot water until it starts to get bendy but still has integrity, about 8 to 10 seconds. The paper will still look a bit stiff but don't worry, it'll continue soaking up water! Lay it flat on your cutting board.
Fill the centre third of the wrap with chopped vegetables. I like to lay down a row of basil and mango first then top with a pinch each of carrot, cucumber, avocado, cabbage, and lettuce. Fold the wrap up lightly like a burrito. Repeat with remaining wraps until you run out of filling.
Serve immediately or cover with a damp tea towel until ready to eat. Best eaten the day of.
Recipe by Radiant Rachels at https://radiantrachels.com/mango-basil-summer-rolls-with-spicy-almond-butter-sauce/