|Ready to roll.|
1 large avocado, pitted, sliced and scooped from its rind
juice of 1 lime
1 large mango, pitted, peeled and sliced
2 tablespoons cilantro leaves
2 tablespoons basil leaves
3 or 4 large lettuce leaves, ribs removed and torn in big pieces
8 rice paper wrappers
Cook rice stick noodles according to package directions and drain (I used the microwave). In a small bowl, dip avocado slices in lime juice. Have remaining ingredients at hand.
Fill a pie pan or large bowl with water. Dip a rice paper wrapper in water and let soak for a minute or two until pliable.
Remove wrapper and place on work surface. Put a couple of slices of avocado in a row at the front of the rice paper. Top with a couple of pieces of lettuce, a couple of pieces of mango, a few cilantro and basil leaves, and finally, some of the noodles.
Roll the front of the wrapper over the filling ingredients and then fold up the sides. Continue rolling, pressing firmly as you go.
You can serve the rolls immediately or refrigerate for a few hours.
1/2 cup natural peanut butter
1/2 cup water
1 clove garlic, thinly sliced
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon Sriracha sauce
1 teaspoon agave nectar
Purée the peanut butter, water and garlic in a blender or food processor. Transfer to a small bowl and add remaining ingredients to taste.