- For the summer rolls:
- 1 lb Pure Flavor® Mini Cucumbers, sliced thin
- 6 rice wraps
- 2 avocados, sliced thin
- 2 carrots, sliced thin
- 1 large mango, sliced thin
- 7 oz vermicelli rice noodles, cooked
- 12 fresh basil leaves, divided
- 12 fresh cilantro leaves, divided
- Sesame seeds for garnish
- For the dipping sauce:
- ¾ cup smooth peanut butter
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 3 tbsp honey
- 1 tsp Italian seasoning
- 1 clove garlic, crushed
- ½ tsp ground ginger
- ¼ tsp red chili flakes
- ¼ cup water
Mix all dipping sauce ingredients together in a bowl. Set aside
Fill a deep dish with warm water. Soak rice wrap in warm water for a few seconds until pliable, making sure to work with only one rice wrap at a time.
Place softened wrap on a glass plate. On each wrap, place 2 basil leaves and 2 cilantro leaves face down. Place 4 cucumber slices over herbs, followed by mango, avocado, carrots, and finish with rice noodles.
Fold end of wraps over the filling and gently roll up to seal.
Arrange rolls on a platter seam side down. Garnish with sesame seeds. Serve with dipping sauce.
Recipe by Hanan Ghadban
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