Fresh Spring Rolls with Mango and Avocado

noracooks.com

Chris DeLashmutt

1 package spring roll rice wrappers (you will use about 12 wrappers)

4 ounces vermicelli rice noodles (½ package)

subheading: FILLINGS:

12 pieces of butter leaf lettuce, or green leafy lettuce

1 large carrot, peeled and shredded

1 english cucumber, peeled and sliced into strips

1 small bunch fresh mint leaves

1 small bunch fresh basil leaves

1 small bunch fresh cilantro

2 medium-large avocados, pits removed and cut into slices

1 large (or 2 medium) fresh mangos, peeled and sliced into strips

optional: fresh chives

subheading: EASY PEANUT SAUCE:

½ cup creamy peanut butter

3 tablespoons low sodium soy sauce (use tamari for gluten free)

3 tablespoons seasoned rice vinegar

3 tablespoons pure maple syrup

1 tablespoon toasted sesame oil

1 teaspoon Sriracha hot sauce, or to taste

3 to 4 tablespoons water, as needed to thin

crushed peanuts, for sprinkling on top, optional

Directions at noracooks.com

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