Recipe: Mango-Avocado Spring Rolls (using rice noodles, cucumber and lettuce)

MANGO-AVOCADO SPRING ROLLS

3 ounces rice vermicelli*
FOR THE AVOCADOS:
2 ripe Hass avocados
1 tablespoon fresh lemon juice
FOR THE SPRING ROLLS:
12 rice paper wrappers
1 ripe mango, peeled, pitted, and cut into 1⁄4-inch slices
1 medium English cucumber, peeled, halved lengthwise, seeded, and cut into thin strips
2 cups finely chopped romaine or iceberg lettuce
Salt and freshly ground black pepper
1⁄2 cup fresh cilantro leaves

TO PREPARE THE RICE NOODLES:
Soak the rice vermicelli in a medium bowl of hot water until soft, about 1 minute, and drain well. Cut the noodles into 4- or 5-inch lengths and set aside.

TO PREPARE THE AVOCADOS:
Pit and peel the avocados and cut into 1⁄4-inch strips. Toss the avocado strips with the lemon juice to prevent discoloration.

TO MAKE THE SPRING ROLLS:
Fill a large shallow bowl with warm water and add one rice paper wrapper at a time, soaking it in the water for a few seconds until soft. Remove it from the water and lay it on a dry work surface.

Place 2 or 3 avocado strips down the center of each the wrapper, leaving a 1-inch margin at each end. Add a few strips of mango, followed by a layer of cucumber strips. Top with some of the rice noodles and a layer of lettuce strips. Season with salt and pepper, to taste, and sprinkle with some of the cilantro leaves.

Pull one side of the rice paper over the filling, folding over the two short ends, rolling up tightly to enclose the filling. Transfer to a serving plate and repeat with the remaining ingredients.

Serve immediately or cover the rolls with a damp cloth for no more than 1 hour before serving.

*Rice vermicelli, extremely thin and brittle dried noodles made from rice, are available at Asian markets, natural food stores, and well-stocked supermarkets. Don't confuse them with cellophane noodles, which are made from mung bean starch.

Makes 10 to 12 rolls
Source: 1,000 Vegan Recipes by Robin Robertson