Mango and Avocado Fresh Rolls | PCC Natural Markets

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Mango and Avocado Fresh Rolls

Yield: 6 rolls

Your rating: None (2 votes)
Your rating: None (2 votes)

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


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


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 water until pliable, 5 to 15 seconds. Remove wrapper to a clean, dry surface.

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

Bring the bottom edge of the wrapper up and over the filling and snugly start to roll it up. Tuck in 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 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

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