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Prep
30min
Total
30min
Serving
6
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Vegetable Summer Rolls

KitchenAid Chef

Vegetable Summer Rolls

Prep
30min
Total
30min
Serving
6

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

  1. Combine vinegar and sugar in medium microwaveable bowl. Cook 1 minute on HIGH or until sugar is dissolved, stirring halfway. Let cool slightly.

  2. 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.

  3. Toss rice noodles with sesame oil.

  4. 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.

  5. Combine ingredients in KitchenAid® Food Processor; process until smooth. Serve with Summer Rolls.