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As the warm sun graces us with its presence, there’s nothing quite like enjoying light and refreshing dishes that celebrate the season. Summer rolls are the epitome of such dishes; they are not only delicious but also incredibly versatile and healthy. These delightful rolls are a popular choice in many Asian cuisines, particularly Vietnamese, where they are known as "Gỏi cuốn." They are perfect for warm weather, making them an ideal choice for picnics, parties, or simply as a nutritious snack at home.

Cucumber Mango Summer Rolls

Beat the heat with these vibrant Cucumber Mango Summer Rolls, perfect for enjoying on warm sunny days! Packed with refreshing cucumber, sweet mango, crunchy carrots, and aromatic herbs, these rolls are not just a feast for the eyes but also cater to various dietary preferences. Easy to customize, they make the ideal snack or a show-stopping party appetizer. Learn how to prepare them step-by-step and delight in a nutritious treat that everyone will love!
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Ingredients
  

8 rice paper wrappers

1 medium cucumber, julienned

1 ripe mango, peeled and julienned

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/2 cup vermicelli noodles, cooked and cooled

1 avocado, sliced

1/4 cup crunchy peanuts, crushed (optional)

For the Dipping Sauce:

1/4 cup hoisin sauce

1 tablespoon creamy peanut butter

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon chopped fresh cilantro (for garnish)

Instructions
 

Prepare the Ingredients: Begin by thoroughly washing all fresh produce. Julienne the cucumber, mango, and carrots, and thinly slice the red bell pepper. Cook the vermicelli noodles according to the package instructions, then rinse them under cold water to halt the cooking process. Set all prepared ingredients aside.

    Make the Dipping Sauce: In a small mixing bowl, combine the hoisin sauce, creamy peanut butter, rice vinegar, and sesame oil. Whisk these ingredients together until the mixture is smooth and well-combined. Taste the sauce and feel free to adjust the flavors by adding more peanut butter for a creamier texture or an extra splash of rice vinegar for additional tang. Set the sauce aside for later use.

      Soak the Rice Paper Wrappers: Fill a large, shallow dish with warm water. Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper on a clean, damp kitchen towel or a flat surface.

        Fill the Summer Rolls: On the lower third of the rice paper wrapper, place a small handful of cooked vermicelli noodles, followed by a few pieces each of cucumber, mango, carrots, red bell pepper, avocado slices, mint leaves, and cilantro. If desired, sprinkle a few crushed peanuts over the top. Be cautious not to overfill the wrapper to ensure easy rolling.

          Roll Them Up: Gently fold in the sides of the rice paper over the filling, then begin rolling it tightly from the bottom, similar to rolling a burrito, until it is completely sealed. Repeat this process with the remaining wrappers and filling ingredients.

            Serve: Arrange the completed summer rolls on a serving platter in an attractive manner. Serve them alongside the prepared dipping sauce, garnished with a sprinkle of freshly chopped cilantro for an added touch of color.

              Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4-6