Mango and avocado rice-paper rolls with peanut dip

Method

1. Cover the rice noodles with boiling water in a bowl and leave them for 4 minutes, until soft. Drain, rinse under the cold tap and drain once more.
2. Peel the mango and slice the flesh into thin strips. Halve, stone and slice the avocado. Cut the cucumber (seeds removed) and the peeled carrot into matchsticks, and pick the mint and coriander leaves.
3. Make the dip by whisking the peanut butter with the sweet chilli sauce, tamari, the juice of half the lime and 3 tbsp of warm water, until smooth enough to pour.
4. Fill a wide, shallow dish with warm water. Dip one wrapper in for about 10 seconds, until just pliable, then lay it on a damp board or plate. It keeps softening as you work.
5. On the lower third of the wrapper, lay a few noodles, a little of each vegetable, then mango, avocado and herbs, leaving a 3 cm border at each side.
6. Fold the bottom edge up over the filling, tuck in the sides and roll up tightly. Repeat to make 8 rolls, keeping them apart on the board so they do not stick.
7. Halve the rolls if you like and serve straight away, with the dip and the rest of the lime in wedges.

Tip Rice paper dries out fast, so cover finished rolls with a damp tea towel if they are not going straight to the table.

Photo made with AI.

From Nosha · nosha.app