Avocado and Mango Rolls

4 servings

30 minutes

Avocado and mango rolls are a vibrant combination of freshness and exotic aromas. Inspired by Japanese cuisine, they offer the creamy texture of avocado, the sweetness of ripe mango, and the spiciness of chili wrapped in thin rice paper. Historically, such dishes have been popular in Asia, where the focus is on the lightness and naturalness of ingredients. This recipe is perfect for vegetarians and those looking to try something unusual. Each serving provides a harmony of flavors and a sense of freshness, making it ideal for a summer dinner or light snack. Lime adds a hint of citrus tang, while green onions and cilantro provide an exquisite aroma. These rolls are easy to prepare and delightful to serve with a light sauce based on soy sauce or nut cream, creating a culinary journey into the world of subtle flavors and gastronomic pleasure.

Energy value per serving

• Calories: 175.5
• Proteins: 4.3g
• Fats: 6.6g
• Carbohydrates: 19.6g

Ingredients

• Avocado: 0.6 pc
• Lime juice: 2 tbsp
• Grated lemon zest: 2 tsp
• Red sweet pepper: 0.6 pc
• Vegetarian feta cheese: 60 g
• Green onions: 25 g
• Chopped cilantro (coriander): 25 g
• Chili sauce: 1 tsp
• Rice paper: 8 pc
• Alfalfa sprouts: 140 g
• Mango: 1.5 pc

Cooking steps

1. Combine avocado, lime juice, and lime zest in a small bowl. Add bell pepper, cream cheese, cilantro, green onion, and chili sauce. Set aside.

   Required ingredients:

   • Avocado: 0.6 piece
   • Lime juice: 2 tablespoons
   • Grated lemon zest: 2 teaspoons
   • Red sweet pepper: 0.6 piece
   • Vegetarian feta cheese: 60 g
   • Green onions: 25 g
   • Chopped cilantro (coriander): 25 g
   • Chili sauce: 1 teaspoon

2. Fill a large bowl (20 cm in diameter) with warm water. Submerge 1 sheet of rice paper in the water for 10 seconds or until softened. Remove the sheet and lay it flat on a surface. Leave for 30 seconds to soften.

   Required ingredients:

   • Rice paper: 8 pieces

3. Place less than ¼ cup of the avocado mixture slightly below the middle of the rice paper sheet, leaving 2 ½ cm from the edge. Add ¼ cup of alfalfa sprouts and 2-3 slices of mango. Fold the bottom edge of the rice paper over the filling, pressing it down.

   Required ingredients:

   • Avocado: 0.6 piece
   • Alfalfa sprouts: 140 g
   • Mango: 1.5 piece

4. Fold the edges of the rice paper inward. Press gently. Roll it up to the end. Moisten the top edge with water if necessary for better sealing.

5. Repeat the same actions with the remaining rice paper sheets and filling.

   Required ingredients:

   • Rice paper: 8 pieces
   • Avocado: 0.6 piece
   • Alfalfa sprouts: 140 g
   • Mango: 1.5 piece