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As the warm sunshine beckons the arrival of summer, what better way to celebrate the season than with a dish that embodies freshness and vitality? Enter the Refreshing Cucumber Mango Summer Rolls, a delightful culinary creation that is as appealing to the eyes as it is to the palate. These vibrant rolls are the perfect light meal or appetizer, making them an ideal choice for summer gatherings, picnics, or even a tranquil evening at home.

Cucumber Mango Summer Rolls

Discover the joy of making Refreshing Cucumber Mango Summer Rolls, a vibrant and healthy dish perfect for summer! These delightful rolls combine crisp cucumbers, sweet mangoes, and fragrant herbs, all wrapped in soft rice paper. Ideal as a light meal or appetizer, they're not only eye-catching but also packed with hydration and nutrition. This versatile recipe allows for endless variations, making it suitable for any dietary preference. Enjoy fresh, wholesome ingredients while impressing your guests!
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Ingredients
  

8 rice paper wrappers

1 cup cooked vermicelli rice noodles

1 medium cucumber, julienned

1 ripe mango, julienned

1 large avocado, sliced

½ red bell pepper, thinly sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

½ cup carrots, grated

¼ cup peanuts, chopped (optional, for garnish)

For the Dipping Sauce:

¼ cup hoisin sauce

1 tablespoon peanut butter

1 tablespoon fresh lime juice

1 teaspoon soy sauce

1 teaspoon sesame oil

1 garlic clove, minced

A pinch of red pepper flakes (optional)

Instructions
 

Prepare Ingredients: Begin by thoroughly washing all your fresh produce. Julienne the cucumber and mango, slice the avocado, and thinly slice the red bell pepper. Grate the carrots and pluck the mint and cilantro leaves from their stems. Set all the prepared ingredients aside in separate bowls for easy assembly.

    Soften the Rice Paper: Take a large shallow dish and fill it with warm water. One at a time, dip a rice paper wrapper into the water for approximately 10-15 seconds, or until it becomes pliable but not overly mushy. Carefully remove it from the water and lay it flat on a clean surface.

      Layer the Filling: On the lower third of the softened rice paper, place about 2 tablespoons of cooked vermicelli noodles. Next, layer a few slices of cucumber, mango, avocado, and bell pepper. Add a small handful of grated carrot, followed by fresh mint and cilantro leaves. Be mindful not to overfill the roll, as you want to be able to wrap it easily.

        Roll It Up: Starting from the bottom edge where your filling is placed, carefully roll the rice paper over the ingredients. Tuck the sides in as you roll to ensure nothing spills out. Continue rolling until the wrap is completely sealed. Repeat this process with the remaining rice papers and the rest of your filling ingredients.

          Make the Dipping Sauce: In a small mixing bowl, combine the hoisin sauce, peanut butter, fresh lime juice, soy sauce, sesame oil, minced garlic, and red pepper flakes (if using). Whisk these ingredients together until the mixture is smooth and well-blended.

            Serve: Arrange your beautifully rolled summer rolls on a large platter. If desired, sprinkle the top with chopped peanuts for added crunch and flavor. Serve the rolls with the dipping sauce on the side for a refreshing and delightful meal.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings

                Optional: For an eye-catching presentation, serve the summer rolls on a bed of lettuce or alongside colorful vegetables like sliced radishes or additional carrot ribbons.