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.
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 teaspoon crushed red pepper flakes (or to taste)
3 medium or 2 large fresh dates
Zest and juice of 2 limes
4 oz. thin rice noodles
10 round rice paper wrappers
1/2 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
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.
Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.
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.
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.
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.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
