Mango basil summer rolls
A bright, fresh summer roll that will remind you of a warm day! A great side or lunch for vegans, vegetarians and meat eaters alike, these rolls are served with a vegan pesto and peanut dipping sauce.
YIELDS
8
Ingredients
Fillings:
- 1/2 purple cabbage – thinly sliced
- 2 small, or 1 large ripe mango
- 2-3 medium carrots – finely shredded or julienned
- 15 small leafs lettuce, washed and dried
- 2 cups fresh basil leaves
- Large handful fresh mint leaves – optional
- Approximately 15 rice paper wrappers
- “Basil Pesto” (recipe follows)
Vegan pesto:
- 1/3 cup firmly packed fresh basil
- 5-6 organic kale leaves, washed, trimmed, and torn into pieces
- 2-4 garlic cloves
- 1/3 cup walnuts
- 1/4 cup nutritional yeast
- 2-3 tablespoons freshly squeezed lemon juice
- 1-1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil to start, adding more as needed
Peanut dipping sauce:
- 1/2 cup natural or homemade peanut butter
- 1/2 cup coconut milk, divided
- 3-4 tablespoons honey (or agave or maple syrup, if vegan)
- 3 tablespoons tamari (or soy sauce)
- 1-2 tablespoon fresh squeezed lime juice, to taste
- 1 teaspoon red chili sauce (ie. Sriracha), or to taste if you like spicy
- 1 small clove garlic, minced or finely grated
- 1/2 inch fresh ginger, grated
- 1-2 tablespoons water, to reach desired consistency (optional)
Directions
Vegan pesto:
- Add all ingredients to bowl of food processor or blender and combine until smooth, adding more oil as needed.
Peanut dipping sauce:
- In a medium bowl, mix together all of the ingredients thoroughly.
- Keep refrigerated until ready to serve.
Summer rolls:
- Peel mango.
- Slice the flesh into thin strips.
- Assemble your prepped filling ingredients
- Prepare a large bowl of warm water and a working area covered with a damp dish towel.
- Dip wrappers in the water, one at a time, for a minute or so, until beginning to soften. Don’t keep the wrapper in the water too long to prevent tearing.
- As each wrapper is ready, place on a damp dish towel and fill, beginning with one lettuce leaf spread with one tablespoon of pesto.
- Place in centre of the wrapper, followed by a tablespoon of cabbage, one to two mango strips, some carrots and a few leaves of basil and mint.
- Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
- Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve.
