Also known as Vietnamese rolls, these are some of the freshest appetizers that I can think of, and bonus, they are super healthy too!
I use to make meal plans for a few poker players, and these were one of my most popular food items. Everyone seemed to love them. Myself included. :)
They are a bit tricky to roll at first, but it is not as hard to do as it seems. You will get the hang of it very quickly and should be pretty good at it after a few attempts. So don't let it intimidate you, it's actually quite fun, and well worth the effort.
MANGO AND VEGETABLE SUMMER ROLLS
- 8 (8 inch) brown rice paper rounds
- 4 oz brown rice glass noodles (also known as rice vermicelli)
- 1/2 head of iceberg lettuce, cut into a chiffonade
- 1 cucumber, sliced very thin (I did not use the core as the seeds make it too soggy)
- 1 avocado, pitted, skin removed, sliced thin
- 1 mango, pitted, skin removed, sliced thin
- 8 cilantro springs
Bring a medium sized pan filled with water to a boil, add the brown rice glass noodles, and cook for 2 minutes until softened. Drain and rinse with cold water. Reserve
Fill a bowl that is wider than 8 inches with warm water, gently immerse 1 rice paper round, and let stand for a few seconds until it is soft and pliable. Lift out, letting excess water drip off, then lay on a large plate, smoothing it out.
Arrange a little bit of the lettuce and the glass noodles across the center of the round, leaving about 1/2 inch on each side uncovered.
Top with a few mango slices, avocado slices, cucumber slices, and cilantro leaves.
Fold the edge of the wrapper nearest you over the filling, tucking as tightly as possible, until it touches the other side of the wrapper.
Fold the sides in and continue to tightly roll until sealed.
Place the roll on a plate lined with a damp towel and cover with another damp towel.
Make 7 more rolls, using the same method.
Remove the damp towel, place two rolls per serving plate, and serve with Thai peanut sauce.