Who says we need an expensive Soho Vietnamese restaurant to have delicious summer vegetable rolls. We’re so used to only having Asian food in restaurants because the assemblage seems so difficult for us mere New York mortals, but have no fear they are actually very simple to put together.
Filling:
1 mango
1/2 cucumber
2 carrots
1 avocado
1 small pack sprouts
1 small pack sugar snap peas
1/4 wild cabbage
1 handful cashew nuts or peanuts (chopped)
fresh coriander (cilantro)
fresh mint leaves
Marinade:
2 tbsp sesame oil
2 tbsp water
1 lime (juice)
1/2 fresh chili (finely chopped)
1 clove garlic (finely chopped)
salt
Image and ingredients [ via ]
