These summer rolls are so light and refreshing. They definitely satisfy my craving for sweet and spicy and are so quick to make. Enjoy them on the go in your next packed lunch or picnic.
Makes 8 – 10 Small Rolls
1 large mango
1/3 of a large cucumber
1/4 cup of red onion
1/2 a red pepper
1/4 cup of chopped cilantro
1/2 of a jalapeño thinly sliced
8 – 10 small sheets of rice paper
Thinly slice each of the fresh ingredients and set aside.
Fill a shallow bowl or pot (slightly larger the diameter of the rice paper) with warm water, approximately an inch high. Place 1 sheet of rice paper into the water and submerge for 20 – 30 seconds until soft and pliable.
Place the rice paper on a piece of parchment paper and pat off any excess water with a paper towel. Arrange all of your fresh ingredients vertically in the middle of the rice paper. I recommend approximately 6 slices of mango, 3 slices of cucumber, 4 slices of red onion, 2 slices of red pepper, 1 slice of jalapeño and a sprinkle of cilantro, per roll.
To roll, fold the top and bottom edge over top of your fresh ingredients. Fold the right edge towards the left, overtop of the two folded ends and fresh ingredients. Where the right edge stops hold all the ingredients and continue to roll leftwards until the edge is sealed.
Refrigerate for up to 2 days or serve immediately.
Note: Soak the rice paper as needed to avoid them drying out and/or sticking together.