Recipes
Green Summer Rolls with Mango-Chili Dipping Sauce
4 servings
45 minutes total (Active 30 minutes)
Shopping list
Ingredients
- For sauce
- 1 ripe mango
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon chili-garlic sauce
- 2 teaspoons ginger stir-in paste
- 1 teaspoon sesame oil
- 1 teaspoon fish (or Worcestershire) sauce
- For rolls
- 8 oz trimmed fresh asparagus
- 1 bunch fresh cilantro
- 1 oz fresh mint (or basil)
- 1 seedless cucumber
- 2 Hass avocados
- 3 cups fresh zucchini spirals (about 6 oz)
- 3 oz baby butter lettuce
- 12 (6-inch) rice paper wrappers
Steps
- Cut mango sides away from pit, scoop out flesh, and cut into chunks (about 1 cup). Place mango, lime juice, soy sauce, chili-garlic sauce, ginger paste, sesame oil, and fish sauce in food processor bowl; process until smooth. Chill until ready to serve.
- Place asparagus on a microwave-safe plate, cover and microwave 2 minutes on HIGH; chill until ready to use. Pick cilantro and mint leaves from stems (1 cup each). Cut cucumber into 3-inch matchsticks. Halve avocados, scoop out flesh, and slice thinly.
- Preheat large sauté pan on medium-low 2–3 minutes. Place 3 cups water in pan and bring to a simmer. Remove from heat and let stand 10 minutes until warm to the touch (keep water warm).
- Place 1 rice paper in water; soak 5 seconds until just pliable. Remove and set on flat surface. Place 2 lettuce leaves at 1 end of paper, then top with ¼ cup zucchini noodles, 2 cucumber pieces, and 2 avocado strips. Top with 2 asparagus spears, 3 cilantro leaves, and 2 mint leaves. Roll tightly around filling. Repeat with remaining rice papers and filling ingredients, covering finished rolls with damp towel to prevent drying out. Serve with mango-chili sauce for dipping.
Amount per ¼ recipe serving: Calories 270, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 470mg, Total Carb 42g, Fiber 7g, Total Sugar 13g, (Incl. 1g Added Sugars), Protein 9g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 6%