Mango Cucumber Summer Rolls

As the sun shines brightly and temperatures rise, our culinary cravings often shift towards light, refreshing dishes that celebrate the vibrant flavors of summer. One such dish that perfectly embodies this essence is summer rolls. These delightful wraps, typically filled with fresh vegetables, fruits, and proteins, offer a healthy yet satisfying option for warm weather dining. Among the plethora of summer roll variations, the Tropical Bliss Mango Cucumber Summer Rolls stand out with their enticing combination of flavors and colors.

Beat the summer heat with these Tropical Bliss Mango Cucumber Summer Rolls, a refreshing and healthy dish perfect for warm days. These vibrant rolls combine sweet mango, crunchy cucumber, creamy avocado, and fresh herbs, all wrapped in delicate rice paper. They're not only colorful and delicious but also packed with nutrients. Serve with a simple dipping sauce for a light lunch or an impressive appetizer at your next gathering. Enjoy the taste of summer in every bite!

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Ingredients

8 rice paper wrappers

1 ripe mango, peeled and julienned

1 medium cucumber, julienned

1 cup carrots, julienned

1 bell pepper (red or yellow), julienned

1 avocado, sliced

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/4 cup fresh basil leaves

1/4 cup vermicelli noodles, cooked

Salt and pepper to taste

Dipping Sauce:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey or agave syrup

1 teaspoon sesame oil

1 teaspoon sriracha (optional for spice)

Instructions

Prepare the Ingredients: Start by prepping all the fresh ingredients. Julienne the mango, cucumber, carrots, bell pepper, and slice the avocado. Also, cook the vermicelli noodles according to package instructions, then drain and set aside.

Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey or agave syrup, sesame oil, and sriracha (if using) until well combined. Adjust seasoning to taste. Set aside.

Soften Rice Paper Wrappers: Fill a shallow dish or large skillet with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes soft and pliable. Carefully remove it and lay it flat on a clean, damp kitchen towel or a cutting board.

Fill the Rolls: On the lower third of the rice paper, place a small amount of vermicelli noodles, followed by a selection of mango, cucumber, carrots, bell pepper, avocado, and a few leaves of mint, cilantro, and basil. Be careful not to overfill to avoid tearing the wrapper.

Roll It Up: Gently fold the sides of the rice paper over the filling, then starting from the bottom, roll it up tightly, tucking in the sides as you go. Repeat this process for the remaining wrappers and filling.

Arrange and Serve: Once all the rolls are prepared, arrange them on a serving platter. Serve with the dipping sauce on the side and sprinkle a little salt and pepper over them for an extra kick.

Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings