Drop Dead Recipes- Mango Mint Summer Rolls
I’m sure some of you are scrambling to take advantage of the last few weeks of Summer. I’m still over here in New Zealand, and though it’s barely felt like Winter, I’m more than ready for Summer. Eating these as I created the recipe was like a burst of Summer….these mango mint summer rolls are so fresh, and light. 
I have always love rice paper wraps, and their ability to be able to be filled with just about anything. I think this mango and mint combination lends itself perfectly to the cooling cucumber and rich peanut sauce. I’ve made this sauce before using almond butter and it works just as well, if not better, so no need to worry if you are peanut-free. Of course, these are gluten-free and dairy-free, also.
Mango Mint Summer Rolls
Ingredients
- 1 pack rice paper wraps (round or square, doesn’t matter)
- 1 mango, peeled, thinly sliced
- 1 avocado, peeled, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cucumber, cut into thin strips
- 1 bunch of mint, finely chopped
- 1 bunch green onions, finely chopped
- 1 cup vermicelli noodles, cooked according to package directions (optional)
Peanut Dipping Sauce
- ¼ cup soy sauce or nama shoyu
- 1 Tbsp lime juice
- 1 Tbsp ginger, minced
- 1 clove garlic, minced
- 2 Tbsp coconut sugar, or maple syrup
- 1/8 tsp chili flakes
- 2 Tbsp cup rice vinegar
- 1 Tbsp sesame oil
- ¼ cup peanut butter *Use almond butter or jungle peanut butter for a truly raw version
- sesame seeds, for garnish
Instructions
1) Slice the vegetables according to the recipe.
2) Dip the rice paper wraps into a bowl of warm water. Remove from the water an let sit for a minute or so. I like to dip a second one, while I wait.
3) The first wrap should now be quite soft, Layer the vegetables and herbs onto the wrap. Fold the bottom over the filling. Fold in each side, and roll the wrap until it’s closed. Repeat with the remaining ingredients!
Peanut Dipping Sauce
1) Whisk together all the ingredients. For best results, use a blender and blend until smooth
