Mango Summer Rolls with Walnut Ginger Dipping Sauce

Mango Summer Rolls with Walnut Ginger Dipping Sauce

DESCRIPTION

These summer rolls are filled with rice noodles and crisp colorful vegetables. Served with a zesty sauce, these are a refreshing main dish or appetizer on a warm summer evening.

Total Time
45 Mins
Serves
10
Serving Size
1 spring roll and 1 1/2 tbsp of sauce
Meal
Course

Total Time

Prep Time
35 Mins
Cook Time
10 Mins
Total Time
45 Mins

Nutrition

Calories
160 cal
Total Fat
3.5 g
Saturated Fat
0 g
Trans Fat
0.5 g
Polyunsaturated Fat
2.46 g
Monounsaturated Fat
0.549 g
Cholesterol
0 mg
Sodium
250 mg
Carbohydrates
31 g
Dietary Fiber
2 g
Total Sugars
9 g
Protein
3 g
Vitamin D
0 mcg
Calcium
25 mg
Iron
1 mg
Potassium
150 mg

Ingredients

Walnut Ginger Sauce

  • 1/2 cup California walnuts, divided 

  • 1/4 cup hot water, plus additional if desired 

  • 2 tablespoons soy sauce 

  • 2 tablespoons pure maple syrup 

  • 1 teaspoon finely grated ginger 

  • 1/4 cup crushed red pepper flakes 

  • 3 medium or 2 large fresh dates 

  • Zest and juice of 2 limes 

Summer Rolls

  • 4 oz. thin rice noodles 

  • 10 round rice paper wrappers 

  • 1 cup thin julienne strips mango 

  • 1/2 cup thin julienne strips red bell pepper 

  • 1/2 cup thin julienne strips peeled cucumber 

  • 1/3 cup fresh mint leaves, torn into strips 

  • 1/3 cup fresh basil leaves, torn into strips 

Preparation

  1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.

  2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.

  3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.

  4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.

  5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.