Hi! Happy Monday!
Before I even get into the recipe post for today – STRANGER THINGS. Have any one you watched it? I’m a sci-fi girl, so this is literally everything. We binged the 8 episodes in 2 days… and I am still just, floored. The acting, the story, the nostalgia, the chills. I. GOT. SO. MANY. CHILLS. SO. MANY. TMES. It is the freakiest show in the very best way possible. It gave me all the ET-vibes (one of my favorite movies). Just let me fangirl for a minute, because I cannot stop thinking about it. All of the actors are absolutely incredible – I fell in love with their characters so quickly. But the KIDS – oh man. Eleven <333
Now that my ramble is out of the way. STRANGERTHINGSFOREVER.FGNKDFHJKF.
I’ve been dying to share this recipeeeee – I’ve had it for a while now, but have put it off for so long. I don’t know why – it is very easy!! I hope you guys are still interested in hearing it, because it’s a hell of a good one.
If you follow me on IG, you know that I was obsessed with the mango and avocado spring rolls from Bee’s Thai Cuisine. I could not get enough!! Naturally, I couldn’t stop thinking about them and ran out to grab all the necessary ingredients to make my own. You may also remember Sara’s post from the past with a similar recipe… so I totally used her as my guide. Thanks, Sara!!
You can honestly add whatever you want to these rolls – this recipe is just a base. Add more or less vegetables… or whatever you have available in the house. Totally get creative with it!
Makes: About 8-10 rolls
You will need:
- 1 cup cooked vermicelli noodles (I used the Explore Asian brand)
- 1 avocado, sliced
- 1 mango, sliced
- 1 carrot, sliced thin (longways)
- 2 romaine lettuce leafs, cut into 4 strips
- Spring roll wrappers (about 8-10)
- Dish of warm water (I used a plate like Sara advised)
- 1/2 cup Sweet Thai Chili sauce
- 1/4 cup unsalted peanuts, crushed
- 1/4 water
- Prep all veggies and set on a plate next to clean counter space. In a dinner plate, add warm water. Your line-up is ready to roll – literally.
- Soak a spring roll wrapper in the warm water for about 30 seconds. It should soften, but don’t wait until it is too soft or it can fall apart. This takes a little bit to get used to.
- Remove the wrapper from the water and place on a flat surface – I used my clean countertop. Build your spring roll by starting with the noodles then vegetables/fruit.
- Roll it up – folding the bottom and top first, then the sides. While wet, it may feel like everything is going to slide out but let it sit off to the side. Once it dries, it will be secure! You may have one or two that fall apart – that’s fine… still tastes great ;)
- Serve on the side with dipping sauce and bask in the deliciousness.
To make sweet peanut dipping sauce:
- In a medium bowl, add sweet Thai chili sauce, crushed peanuts, and water. Add more or less water based on how you want the consistency. Whisk together – done!
My first batch is not as perfect as I would have liked, but guess what? Doesn’t even matter because they are sooooooo delicious. Who knew mango and avocado would be a match made in heaven? Joe absolutely fell in love with these, too. I was pretty proud when he kept saying, “omg these are so good,” in between bites. Haha! Mission accomplished.
I think these are going to be a staple in our house now… just saying. I hope you give them a go – the time it takes to craft and perfect them is totally worth it.
Okay, I have to get up and ready in about 15 minutes. I hope this gorgeous July day is kind to you. xx bianca