Triathlon Australia

Bradley’s Succulent Summer Rolls with Mango, Mint & Avocado

This recipe is vegan gluten-free & if you were to use nori seaweed instead of the rice paper it would also be 100%.

Ingredients;

1 pack rice paper wraps
1 mango, peeled, thinly sliced
1 avocado, peeled, thinly sliced
1 capsicum (red yellow or mix both)
1 cucumber, cut into thin strips
1 bunch of mint, finely chopped
1 bunch spring onions, finely sliced
1 cup vermicelli noodles, cooked according to package directions (optional)

Peanut Dipping Sauce

1/4 cup soy sauce or nama shoyu
1 Tbsp lime juice
1 Tbsp ginger, grated or minced
1 clove garlic, crushed or minced
2 Tbsp coconut sugar, or maple syrup
1/8 tsp chilli flakes
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/4 peanut butter (almond butter can be used instead)
Sesame seeds for garnish

Instructions

1) Slice the veg according to above.

2) Dip the rice paper wraps into a bowl of warm water. Remove from water and place on a damp clean tea towel. (Keep hold of the wraps whilst in the water otherwise they are a nightmare to get apart).

3) layer the veg & mint onto the wraps at the end. Fold each end in the roll until wrap is closed. Repeat.

Peanut Dipping Sauce

1) Whisk all ingredients together. Use a blender if you have one- it gives a smooth creamier result.

2) Dip the wraps into the dipping sauce.

This is a great light evening meal for the summer & practically guilt free.
Give it a whirl!

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