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Mango, Avocado & Mint Rice Paper Rolls with Peanut & Coriander Dipping Sauce

OUR WINE PAIRING RECOMMENDATION IS PRODUCED IN PARTNERSHIP WITH KONO WINES

Tip: have all the ingredients for the rolls cut and ready to go as you have to move fast when working with the rice paper sheets!

Makes 12. Preparation: 30 minutes.

Ingredients
Peanut & coriander dressing
¼ cup smooth peanut butter
2 tbsp olive oil
Juice of 1 lime
1 cup coriander, roughly chopped
1 tbsp maple syrup
2 teaspoon fish sauce
½ cup water
¼ tsp ground chilli powder
Salt, to taste

Rice paper rolls
2 avocados
2 mangoes
2 Lebanese cucumbers
1 red capsicum
3 sprigs coriander
1 bunch fresh mint
12 rice paper roll sheets

For the dressing: Place all the ingredients in a food processor or blender. Whizz on high until the dressing is smooth. Season with salt.

For the rice paper rolls: Cut the avocado in half and remove the seed. Slice the avocado flesh lengthwise while in the husk and then scoop out. Cut the cheeks off the mango and slice the flesh lengthwise in the skin, then remove from the skin. Thinly slice the cucumber and capsicum lengthwise. Wash the coriander and cut into long pieces. Remove all the leaves away from the stalks on the mint and set aside.

Dip each rice paper roll sheet into warm water for 30 seconds, lay on a clean bench and work quickly to create the roll with the ingredients you have prepared. Serve with the dressing.

WINE PAIRING RECOMMENDATION: KONO WINES MARLBOROUGH PINOT ROSÉ 2016

Complement Mango, Avocado & Mint Rice Paper Rolls with Peanut and Coriander Dipping Sauce with the bright fresh flavours of Nelson’s Kono Pinot Rosé 2016, which boasts aromas of strawberries and light florals.

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