Creamy Mango and Avocado Rice Paper rolls

Our Thai Beef rice paper rolls were such a hit that Peter requests then regularly.

So now we’ve added this version to our repertoire. So very delicious!

  • 50g Rice vermicelli noodles
  • 1 ripe avocado
  • 2 cheeks of ripe mango
  • 1/3 tsp red thai curry paste (I like the Aayam brand)
  • 1 tbsp coconut cream – use the thickest part off the top
  • 8 Rice paper roll sheets
  • 4-6 mint leaves, finely chopped
  • Either: Firm tofu or 12 cooked prawns

Either drain, press dry and chop your tofu OR peel and chop your prawns.

Place into a glass dish.

Chop the avocado and add it and the mint to the tofu/prawns.

In a blender/bullet/thermal cooker, place the mango, thai paste and coconut cream and process until smooth (Speed 5, 8 seconds, scrape down and repeat).

Add the creamy mango sauce to the other ingredients, cover and set aside in the fridge for at least half an hour.

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Cook/soak your rice noodles according to packet instructions, then drain and rinse in cold water.

Soak your rice paper rolls according to packet instructions, then lay onto a damp towel.

Place noodles on the rice paper rolls, add a tbsp of mango mixture to the top and wrap up into rolls.

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Serve immediately.

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These are best fresh, but keep in an airtight container in the fridge they’ll last 24 hours.

Enjoy 🙂

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