b'THAIMANGOsummerROLLS vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTzester/grater, blenderI N G R E D I E N T S Once you get the hang of rolling these wrappers, the filling possibilities4 rice wrappers, are endless. These rolls have bold fresh herbs that balance the sweetness of10 diameter4 leaves red leaf lettuce the mango. Theyre served with a sweet chili sauce, lime wedges, and finely 1 carrot, medium chopped macadamia nuts.1 cucumber, medium c alfalfa sprouts8 spearmint leaves D I R E C T I O N S Peel the mango. Cut along the broad sides of the pit to get two big pieces, 4 basil leaves then try your best to get as much flesh off the pit as possible. Set aside one of the big slices for garnish, then put the rest of the mango pieces into the blender.4 shiso leaves8 cilantro sprigs Pick off the leaves of the cilantro and set aside for filling the rolls. Chop the cilantro 1 avocado, medium stems and place them into the blender. Remove the stems from the Hawaiian chilis and 1 mango, small cut them in half, then place in the blender. Mince the ginger and add it to the blender.1 Hawaiian chiliCut the lime in half. Cut one half into wedges, then zest and juice the other half intotsp ginger, minced the blender. Add the agave syrup, then blend on high speed for 10-15 seconds to chop 1 limeand combine. Pour into a small container and set aside. c agave syrup4 Tbsp macadamia nuts,Take the mint, basil, and shiso, remove the stems and arrange the leaves into a stack. chopped Roll the stack into a tight tube and slice into thin ribbons. Cut the avocado in half and then remove the pit. Remove the skin and cut each half into four pieces. Set aside for filling the rolls.Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds andpulp. Cut into approximately 5-inch sections, then slice lengthwise into strips about -inch wide. Peel the carrot and cut into 5-inch sections, then slice lengthwiseinto -inch thick strips. 42 summer'