Mango Basil Summer Rolls
(makes about 15 rolls)
Approx 15 rice paper wrappers
Basil pesto recipe (below)
1/2 purple cabbage – thinly sliced
2 small, or 1 large ripe mango
2-3 medium carrots – finely shredded or julienned
15 small leafs lettuce, washed & dried
2 cups fresh basil leaves
large handful fresh mint leaves – optional
Peel mango. Slice the flesh into strips.
Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don’t keep the wrapper in the water too long to prevent tearing.
Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 tablespoon of pesto in the middle of lettuce leaf and lay in centre of the wrapper, followed by cabbage, 1-2 mango strips, carrots and herbs.
Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Vegan Pesto
1/3 C firmly packed fresh organic basil*
5-6 organic kale leaves, washed, trimmed, and torn into pieces*
2-4 garlic cloves, depending on your tolerance!
1/3 C walnuts (raw, or toasted for a denser flavor)
1/4 C nutritional yeast***
2-3 T freshly squeezed lemon juice
1.5 t sea salt
1/4 C extra virgin olive oil to start, adding more as needed
Peanut Dipping Sauce
1/2 cup natural or homemade peanut butter
1/2 cup coconut milk, divided
3-4 tablespoons honey (or agave or maple syrup, if vegan)
3 tablespoons tamari (or soy sauce)
1-2 tablespoon fresh squeezed lime juice, to taste
1 teaspoon red chili sauce (ie. Sriracha), or to taste if you like spicy
1 small clove garlic, minced or finely grated
1-2 tablespoons water, to reach desired consistency (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.