Summer is my favorite season as it allows me to eat most meals from my garden. Try my Summer Mango Roll dish that you can eat with a delicious spicy avocado dipping sauce.
Summer Mango Salad Rolls
-3 cups lightly packed arugula, roughly chopped
-2 ripe mangos, sliced into long, thin strips
-1 large red bell pepper, seeded and sliced into long, thin strips
-2 jalapeños, seeded and sliced into long, thin strips
-4 green onions, green and white parts, chopped (about ⅓ cup)
-6 to 7 round rice papers, also known as spring roll or summer roll wrappers
Spicy avocado-cilantro Dipping Sauce
-2 ripe avocados, diced
-⅓ cup lime juice (about 2 large limes, juiced)
-⅓ cup water
-½ cup lightly packed fresh cilantro
-1/2-1 scotch bonnet pepper, seeded and finely minced
-½ teaspoon salt
For the rolls:
-Fill a shallow pan larger than your spring roll wrappers (a pie plate works great) with warm water. Fold a lint-free tea towel in half and
place it next to the dish. Place your prepared spring roll fillings within reach.
-Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel. Leaving about an inch of open rice paper around the edge, cover the lower third of the paper with about ½ cup chopped arugula.
-Top with four slices of mango down the length of the greens, followed by several slices of bell pepper and jalapeño, and finally, a sprinkle of
green onions. Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.
For the avocado sauce:
-combine the avocado, lime juice, water, cilantro, scotch bonnet pepper and salt in a small food processor or blender. Purée until smooth and transfer to a small serving bowl. Slice the rolls in half on the diagonal with a sharp knife or serve whole, with avocado dipping sauce on the side.