Mango Avocado Summer Rolls with Almond Dipping Sauce

Mango Avocado Summer Rolls with Almond Dipping Sauce

Makes 6 rolls

Ingredients:
Mango
Avocado
Cucumber
Cooked rice noodles
Chopped cilantro
6 sheets rice paper
Sesame seeds

Dipping Sauce:
2 tablespoons almond butter
2 tablespoons gluten-free tamari
Juice of 1/2 lime
1/4 teaspoon powdered ginger
Pinch of fresh black pepper

Directions:
1. Peel and slice the mango, avocado, and cucumber into long, thin strips and set aside with the cooked rice noodles and chopped cilantro, ready for filling.
2. Set up your working space with a clean tea towel, folded in half, and a shallow pan or pie plate with 2 inches (5 cm) hot water in the bottom.
3. Place a sheet of rice paper in the water and submerge it to soften, less than a minute. Remove it gently and lay it on the towel, being careful not to rip it.
4. Sprinkle a teaspoon of sesame seeds onto the paper, followed by one-sixth of each filling, centered near the bottom of the paper. Fold in each side to meet in the middle and roll it up tightly like a burrito, making sure the fillings are tucked in. Repeat with all six sheets.
5. For the dipping sauce, whisk together all the ingredients in a small bowl. Thin with water if necessary, a teaspoon at a time, until the sauce is smooth and thick.