Summer Roll with Mango dipping sauce

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Step 1

Chop/prepare all the filling ingredients and place them in piles (on plates or in small bowls) in front of where you’ll be rolling.

Step 2

Add an inch of barely warm water to a 9” pie pan (water from the sink is fine, no need to boil it). Moisten a clean tea towel (or use a moist surface or the rice sheet will stick to it), fold it in half, and place it close to the pan of water.

Step 3

Slide one rice paper sheet around the water for a few seconds until the whole sheet is wet (don’t let it sit in the water). Remove it and carefully lay it flat on the towel or moist surface, and give it 5 to 10 seconds to soften.

Step 4

To assemble the first roll, place one of the lettuce leaves in the center of the wrap but a bit close to you. On top of the leaf, add one-eighth each of the remaining ingredients (carrots, green onion, cabbage, avocado, cilantro or basil, mint leaves, and cashews).

Step 5

Fold the lower edge up over the fillings, rolling upward just until the filling is enclosed (as snug as you can get it without ripping the rice paper). Fold over the left and right sides of the wrap, and continue to roll it forward until you have a tidy roll. Repeat with the remaining 7 wraps and ingredients (keeping an eye on not using too much in the beginning, so you have enough for all 8 wraps).

Step 6

Serve the spring rolls with Mango Sauce (recipe below), whole or sliced in half on the diagonal with a sharp chef’s knife (if your roll is not tight, it might be best to leave it whole, otherwise the fillings may fall out). Refrigerate covered well; these are best eaten within two hours of preparing.

Step 7

Place all of the ginger mango dipping sauce ingredients into a high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.