Summer is here and it calls for some delicious healthy snacks that keep you satiated while keeping low on the calories. Here is 3 And A Half Cafe’s take on Watermelon Radish & Avacado Rolls – a vegan delight!
Ingredients (Sauce)
- 2 tablespoons water
- ¼ cup hoisin sauce
- ¼ cup smooth natural peanut butter
- 2 teaspoons reduced-sodium tamari
- 2 teaspoons rice vinegar
- 1 teaspoon chili-garlic sauce
- ½ teaspoon toasted sesame oil
- Summer Rolls
- 12 rice paper wrappers
Summer Rolls:
- 3 ounces thin rice noodles, prepared according to package directions
- 12 rice paper wrappers
- 2 Persian (mini) cucumbers, thinly sliced
- 1 small watermelon radish, thinly sliced
- 1 medium ripe mango, thinly sliced
- 2 scallions, thinly sliced
- 1½ cups fresh mint leaves
- 1½ cups fresh basil leaves
- 2 medium ripe avocados, halved and sliced into 12 pieces each
- 4 large leaves butter lettuce, torn into 3 pieces each
Directions:
- To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.
- To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.
- Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.