20 March 2012

mango, avocado & cucumber spring rolls

oh hi there, remember me?  you know, that girl who used to post recipes?  between m being away with our camera for all of february, then our trip to spain, followed by all of the recaps, it's been ages since i've shared something new from my kitchen!

oh my kitchen, how i love you with your breezy windows, sun streaming in, soft wood floors and music playing. this is just a quick lunch - something that i've been making all the time lately.  sometimes i call them salad rolls, sometimes i call them spring rolls, but i always call them delicious.  they're versatile as anything and oh so yummy.  {especially when served with a spicy peanut sauce!}

these beauties i'm sharing today were inspired by an armful of ripe mango's from m's mum.  sweet, juicy mango paired with creamy avocado & cool, crisp cucumber is always a good idea.  you can always leave out the rice noodles but sometimes they make for a good filler when you want to add some girth to your rolls.  although i guess it's a bit redundant isn't it, to fill rice paper with rice noodles?  kind of like stuffing a sandwich with croutons....



mango, avocado & cucumber spring rolls
serves 2
6 rice paper sheets
1 small mango
1/2 an avocado
4 inch piece of cucumber
6 sprigs of cilantro
1 cup of cooked rice noodles {optional}
toasted sesame seeds {optional} 

wash and slice up all of your fillings into long, thin strips and lay them out so they're ready to work with.  set up your working space with a clean tea towel, folded in half and get yourself a shallow pan or pie plate and fill it with an inch of hot water.

place one sheet of rice paper in the water to soften {this takes anywhere from 10 seconds to a minutes depending on the paper and water temp}.  once it's softened, remove it gently and lay it out on the towel being mindful not to rip it.  if using, sprinkle a few sesame seeds onto the paper before placing a little of each filling centered, near the bottom of the paper.  then fold in each side to meet in the middle and roll it up tightly like you would a burrito, making sure all of the fillings are tucked in.  repeat this process with all six sheets or until you've made as many as you need.

serve them whole, or cut them on the bias so that you can see the gorgeous pop of colour and serve them up with your favourite sauce.  mine is definitely a speedy version of this one except i don't even bother to heat it up - i just whisk away!!


*tasty tip!
make sure you have plenty of fillings ready to go once you start assembling your spring rolls.  you'll find your groove after the first few and it's a shame to have to interrupt the process to cut up more veggies.  i usually find i have some leftover fillings but those are perfect to just throw in a salad later on!


sunshine, springtime & salad rolls.  happy equinox and first day of spring friends!  xo.


73 comments:

  1. If you're making a sandwich stuffed with croutons, then I am coming over :) These look beautiful, by the way. I actually have some leftover rice wraps and cannot wait to make these!

    ReplyDelete
    Replies
    1. hahaha, is that a crouton sandwich challange? because i'm not entirely sure that i'm ready to accept it...

      Delete
  2. These sound so nice and refreshing! The perfect solution for the super hot spring days we've been having in Ohio lately!

    ReplyDelete
    Replies
    1. totally. if they could talk i think they would literally scream, "summer!!!!"

      Delete
  3. These just scream spring, don't they. It's lunch time right now and these are making me hungry, too bad I'm not home to be able to make these - do you deliver?! :)

    ReplyDelete
    Replies
    1. wouldn't it be nice if we were close enough that i could deliver some to you?

      Delete
  4. One of my favs. Rice paper is tough to work with, if you aren't a fancy chef like yourself, but I do my best! I am having a tapas party on friday. These may very well make an appearance!

    Krista

    www.therenoprojects.blogspot.com

    ReplyDelete
    Replies
    1. isn't it funny that i actually thought of you as i was writing up this post? i was going include a little remark about leaving out the cilantro if you're name is krista! just work slowly and you'll be fine with the rice paper - and if all else fails, you can totally re-wrap each one in a second piece to make sure they stay together! ;)

      Delete
  5. I love spring rolls for their simplicity and their freshness. Great idea to add mangoes, it looks delish!

    ReplyDelete
  6. What delicious and healthy spring rolls! I love the ingredients you used and am looking forward to making this for dinner soon.

    ReplyDelete
  7. Haha I completely agree about stuffing ricepaper with rice noodles being like a crouton sandwich :)

    I often make mine with some raw mushrooms thinly sliced, because it still gives you that density and softness like noodles, but without that 'redundancy'.

    So making that peanut sauce, it sounds delish!

    ReplyDelete
    Replies
    1. oooh, love the mushroom tip! thanks! :)

      Delete
  8. Your rolls are inspiring me to use up the rice paper sheets in my pantry!

    ReplyDelete
  9. Love the mango/avocado combination. So fresh and delicious!

    ReplyDelete
  10. This sounds absolutely delicious! I've never successfully made spring rolls, but your rolling technique may be just what I've needed! Naturally gluten-free and vegan. Can't get much better than this!

    ReplyDelete
  11. You make them sound so refreshing! I've never worked with rice paper sheets before, I always invisioned myself throwing them across the kitchen in frustration. Are they actually easy to work with?

    ReplyDelete
    Replies
    1. thanks maggie!

      honestly, they're one of the easiest things to work with! i put an inch of hot tap water into my smallest frying pan {a pie plate also works} and set it up beside my 'rolling station'. once the rice paper has been softened, they are a bit delicate so just be mindful when picking it up and laying it down on a clean tea towel.

      also, i find that less is more when it comes to filling them -- if you try to fit too much it will make it impossible to roll and you'll end up with fillings everywhere. and then that will likely lead to flinging them across the kitchen ;)

      Delete
    2. hah, sorry megan, i totally called you maggie. i feel like i've done that i bazillion times!

      Delete
  12. I pinned this and it just keep getting repinned again and again. We're up to 120 now. These sound so yummy. I can't wait to try them out!!

    ReplyDelete
  13. I am thinking of making these for a BBQ for Father's Day. My son is allergic to peanuts and treenuts so we are nut free. I am having a hard time thinking of an alternative sauce but I feel like it needs a dipping sauce, do you have another suggestion?

    ReplyDelete
    Replies
    1. i would try it out with a seed butter instead, my guess is that sunflower seed butter would be awesome!

      Delete
    2. thanks! i forgot about sun butter, i have some in the fridge!

      Delete
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