Light and fresh, these Mango-Avocado Summer Rolls from Tastebook make a perfect snack or party appetizer when the weather starts to heat up. They’re no-cook too—you’ll just need to soak the noodles and rice paper wrappers in hot water to make them easier to handle. Stuffed with a mix of mango, cucumber, avocado, and lettuce, they have just the right balance of texture—crispy, creamy, and crunchy. But it’s the mango-ponzu dipping sauce that really makes this dish shine. It has a hint of Sriracha for a bit of kick, some citrus notes from the ponzu, salty umami from the soy sauce, and a little sweetness from the fresh mango and sugar. The sauce wakes up all the mild flavours in the rolls, packing an addictive punch that’ll have your guests dipping until every last drop is gone.Serve these refreshing summer rolls with the Mango-Ponzu Sauce or your favourite dipping sauce. Look for rice paper wrappers and rice vermicelli at Asian markets, well-stocked supermarkets, or online. Makes 10 to 12 rolls
3 ounces rice vermicelli or bean thread noodles 12 rice paper wrappers 2 ripe Hass avocados 1 tablespoon fresh lemon juice 1 ripe mango, peeled, pitted, and cut lengthwise into 1/4-inch strips 1 English cucumber, peeled, halved lengthwise, seeded, and cut into thin strips 2 cups finely sliced romaine or iceberg lettuce Salt and freshly ground black pepper 1/2 cup fresh cilantro leaves Mango-Ponzu Sauce (recipe follows), for serving
1. Soak the noodles in hot water until transparent, about 1 minute, and drain well. Cut the noodles into 4-inch lengths and set aside in a bowl. 2. Fill a large shallow bowl with warm water and add one rice paper wrapper, soaking it in the water for just a few seconds until soft. Remove it from the water and lay it on a dry cutting board. 3. Peel and pit the avocados and cut them into 1/4-inch strips. Toss the avocado strips with the lemon juice to avoid discoloration, then place 2 or 3 avocado strips down the center of the wrapper, leaving a 1-inch margin at each end of the wrapper. Top with a few strips of mango, followed by a layer of cucumber strips. Top with some of the rice vermicelli and a layer of lettuce strips. Season with salt and pepper and sprinkle with some of the cilantro leaves. Pull one side of the rice paper over the filling, folding over the two short ends, rolling up tightly to enclose the filling. Transfer to a serving plate and repeat with the remaining wrappers and filling ingredients. Serve immediately, with the dipping sauce, or cover the rolls with a damp cloth for no more than 1 hour before serving.
Ponzu sauce is a citrusy Japanese cooking liquid available in well-stocked supermarkets, Asian markets, and gourmet grocers. Makes about 1 cup
1 cup diced ripe mango 2 tablespoons water 1 tablespoon ponzu sauce 2 teaspoons soy sauce 1/4 teaspoon sriracha sauce 1/4 teaspoon sugar
1. Combine all of the ingredients in a blender and blend until smooth, adding more water if needed to achieve a sauce-like consistency. 2. Transfer to a small serving bowl. If not using right away, cover with plastic wrap and refrigerate until ready to use.