Ingredients
½ cup (125 ml) water
1 cup (250 ml) fresh lime juice
3 cloves garlic
2 tablespoons (30 ml) chopped fresh cilantro
1/2 medium serrano pepper, seeded
3 medium ripe avocados, pitted
12 cilantro sprigs
1 medium red bell pepper, seeded, thinly sliced
2 medium firm-ripe mangos, cut into thin matchsticks
12 round rice paper wrappers (9-inch)
1 tablespoon (15 ml) toasted sesame oil
½ cup (125 ml) cooked thin rice stick noodles (about one-third of 8.8 oz. pkg.)
4 medium cucumbers, cut into 4-inch sections
4 medium carrots, peeled, cut into 4-inch sections
3 tablespoons (45 ml) sugar
1 cup (250 ml) unseasoned rice vinegar
Step by step
Combine vinegar and sugar in medium microwaveable bowl. Cook 1 minute on HIGH or until sugar is dissolved, stirring halfway. Let cool slightly.
Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one carrot on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of carrot. Place large bowl under blade to catch spiralized vegetables. Turn stand mixer to speed 4 and process until blade reaches end of carrot. Repeat with remaining carrot and cucumber pieces. Add vinegar mixture to vegetables; toss to combine. Let stand 5 minutes. Drain well and blot vegetables dry with paper towels.
Toss rice noodles with sesame oil.
Fill a pie plate with warm water. For each roll, quickly dip one rice paper wrapper into water until softened; lay flat on cutting board. Arrange a small tight pile of spiralized vegetables, rice noodles, mango's and red peppers 1 inch from the bottom of the wrapper. Top with one cilantro sprig. Fold bottom of wrapper over filling, fold sides in, and roll up like a burrito into a tight cylinder. Repeat with remaining wrappers and fillings.
Combine ingredients in KitchenAid® Food Processor; process until smooth. Serve with Summer Rolls.