Mambo Sprouts

Zesty Ginger Lime Cucumber Avocado Summer Rolls

Submitted by Donna R. of Topsfield, MA, for the Mambolicious Recipe Contest 2009.

Ingredients:

Dipping sauce:

• 1 /4 cup The Ginger People Ginger Lime Marinade & Cooking Sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. oil

Summer Rolls:

• 24 rice paper rounds, 6 -8 inch diameter
• 2 ripe avocados, peeled, pitted and diced
• 12 green leaf lettuce leaves
• 2 Serrano chilies, finely chopped
• 2 carrots, peeled and coarsely shredded
• 1 English cucumber, peeled and cut into matchsticks
• Lime, quartered

Directions:

• 1. In a small bowl mix together the Ginger lime marinade, the vinegar and the oil. Set aside.
  2. Place all of the prepared veggies on a plate in stacks for ease in preparing rolls.
  3. Place a pie plate on your work surface and half fill with warm water. Next to it place a clean towel.
  4. Dip a round of rice paper into the warm water for 2-3 seconds and place on the towel. Dip a second one into the water, repeat and place on top of the first.
  5. Place a piece of lettuce in the middle of the damp rounds and top with a small row of carrots, cucumber, avocado and a sprinkling of chilies. Top with a squeeze of lime juice across the whole strip of veggies. Lift the end of the roll nearest you and make a tight roll over the filling and roll once to make a tight cylinder. Then fold in sides and continue to roll until done. Place seam side down on a wax paper covered platter and repeat with until you have 12 rolls.
  6. To serve: cut each roll in half and place cut surface up on a platter. Re stir the dipping sauce and place the in a small bowl on the platter and serve right away.

Servings: 12