Mango and Avocado Fresh Rolls

Mango and Avocado Fresh Rolls

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  • Each roll
  • 220 cal
  • 6g fat (1g sat)
  • 5mg chol
  • 690mg sodium
  • 37g carb
  • 7g fiber
  • 6g protein


  • 3 tablespoons tamari
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons rice vinegar
  • 2 teaspoons brown sugar
  • 2 ounces vermicelli rice noodles
  • 6 brown or white rice spring roll wrappers
  • 1 ripe avocado – peeled, pitted and sliced
  • 1 ripe mango – peeled, pitted and sliced
  • 1/4 English cucumber, thinly sliced
  • 1/2 carrot, peeled and shredded
  • 6 ounces cooked prawns or extra-firm tofu, sliced (optional)
  • 12 basil leaves
  • 12 mint leaves


To make the dipping sauce, whisk together tamari, lime or lemon juice, vinegar and sugar in a small bowl; set aside.

Soak rice noodles in hot water until soft and pliable, 15 to 20 minutes. Drain and set aside.

Fill a large dish with warm water. Soak one spring roll wrapper in water until pliable, 5 to 15 seconds. Remove wrapper to a clean, dry surface.

Place some rice noodles, avocado, mango, cucumber, carrot and shrimp or tofu on the lower third of wrapper, leaving a 1-inch border. Top with 2 basil and 2 mint leaves.

Bring the bottom edge of the wrapper up and over the filling and snugly start to roll it up. Tuck in sides, like a burrito, and continue rolling until completely wrapped. Repeat with remaining ingredients. Cover rolls with a moist towel while you finish the rest.

Cut rolls in half on the diagonal and serve with dipping sauce.

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