Mango and Avocado Fresh Rolls

Yield: Makes 6 rolls

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These fresh rolls make a great dinner or snack. Let your kids pick their favorite mix of veggies, herbs and proteins.

Ingredients

Preparation

To make the dipping sauce, whisk together tamari, lime or lemon juice, vinegar and sugar in a small bowl; set aside.

Soak rice noodles in hot water until soft and pliable, 15 to 20 minutes. Drain and set aside.

Fill a large dish with warm water. Soak one spring roll wrapper in the water until pliable, 5 to 15 seconds. Remove the wrapper to a clean, dry surface.

Place some rice noodles, avocado, mango, cucumber, carrot and shrimp or tofu (if using) on the lower third of the wrapper, leaving a 1-inch border. Top with 2 basil and 2 mint leaves.

Bring the bottom edge of the spring roll wrapper up and over the filling and snugly start to roll it up. Tuck in the sides, like a burrito, and continue rolling until completely wrapped. Repeat with remaining ingredients. Cover rolls with a moist towel while you finish the rest.

Cut the rolls in half on the diagonal and serve with dipping sauce.

Each roll: 220 cal, 6g fat (1g sat),5mg chol, 690mg sodium, 37g carb, 7g fiber, 6g protein

Recipe by Jackie Freeman, PCC Chef

More about: avocados, mangoes

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