Happy Monday everyone!!! Hope that you had a good long weekend and enjoyed spending some time with your family and friends. Today I’m sharing my absolutely delish, fresh and healthy Avocado, Cucumber & Mango Rice Paper Roll recipe with you.
With a few good quality ingredients and finesse, you can create these beautiful rolls for a snack, serve it as an appetizer or even a side dish; and the best part is that its healthy so you don’t have to feel guilty about having seconds (or thirds 😁🙈).
You can literally put anything in these Vietnamese style rolls – fruits, veggies, seafood or meat. The key is to have a few ingredients that work well together and to be light handed so you don’t end up overstuffing them.
For my recipe, I start off with some organic avocado, cucumber and mangos (compliments of Mama Earth Organics ☺️). I washed and peeled everything and julienned them (cut them into long thin strips). It is important to try and make sure that everything is uniform, so take your time.
*Tip: instead of using a spoon to scoop out your avocado, use a peeler to remove the skin and that way you minimizing wasting any of that delicious goodness!*
Once everything is prepped, I transfer it to a medium bowl and add 1 small finely mined onion, aprox. 1/2 cup of chopped cilantro, the juice of 1 lime, a pinch of chipotle powder for heat and smokiness and a bit of salt and pepper for taste. You can eat the filling on it’s own as a little salad or even on some fish 😋.
Mix the filling all together and let it hang out for a bit as you start to prepare the rice paper. For this part you want to make sure that you are working quickly because the sheets can dry and get stuck to your work surface. Fill a large bowl with really warm water (enough that you’re able to put your hand in) and submerge 1 sheet of rice paper at a time for 5-7 seconds (check back of package for exact timing) until you feel it become slightly soft. The sheets are hard when you take them out of the package and you only want to soften them enough to be malleable. You have to be careful when handling the sheets because they can tear easily and it will become difficult to roll.
Place the sheet on your cutting board and add aprox. 1 tbsp. of the filling 1/3 of the way across the paper. You want to make sure that you don’t overfill the rolls and that the mixture is close to the middle.
Then you’re basically going to wrap it up like a burrito. Fold in the sides first, then start rolling it up making sure that it’s nice and tight.
You can leave them whole or you can slice them in half so you can see the filling – it’s much prettier that way ☺️. It does take a bit of practice learning how to roll them nice and tight but after the first few you begin to get a hold of it. I like serving these puppies up with a soy-wasabi sauce for dipping 😍.
We had these rolls alongside some Chicken Teriyaki Pineapple Boats that we found the recipe for on Buzz Feed. It is super easy and only takes about 20 minutes. The only difference is that Instead of using chicken thighs, we opted for organic grain-fed chicken breast and used a good quality soy sauce that was made from organic soy beans to make this as figure friendly as we could 😊.
There are so many possibilities with rice paper rolls, you can get really creative with them. The key is flavor and texture. Pick a few ingredients that go well together using what I like to call the 4 S’s – savoury, sour, spicy and sweet.
Here are a few pics of some rolls I found on Pinterest. The look so pretty!!! 😍😍😍 I definitely need to up my wrap game lol 🙈.
Well, I hope that you enjoyed this post and that you try them out. If you do, don’t forget to take a picture and tag me on Instagram @blanketblogger.
Hope that you have a beautiful week!
Until next time,