A naturally sweet and savory snack.
I discovered through sushi that I really love mango and avocado together. I wanted to recreate that flavor combination, take it up a notch, and drop the rice and nori. Here’s what I made.
What you need:
-6 sheets of rice paper
-1 ripe mango
-1 ripe avocado
-1/4 tsp lemon juice
-Pinch of salt and pepper
-1 block of tempeh
-2 tbsp. peanut butter
-2 tbps hoison sauce
-1 tbsp. garlic chili paste
-2 tbsp. sesame oil
-Tamari for dipping
Preheat the oven to 350 degrees F.
Butcher your tempeh to thin strips with a slight angle on the ends.
For the peanut sauce combine the peanut butter, garlic-chili paste, sesame oil, and hoison sauce. I used my ninja cup to blend it. You can also do it by hand though. Then coat your tempeh with it. Place them on a baking sheet and pop them in the oven for about 25 minutes or until crispy.
Once crispy allow them some time to cool while you prep the rest.
Cut and fan out your avocado and season with the lemon juice, salt, and pepper.
Cut your mango into strips.
Now for the rice paper wrap, I’m going to link you to my other entry where I give you a step by step visual of what to do. It’s here. Those spring rolls I fried. You won’t be doing that and you will be making the wraps bigger!
And there’s the finished product! They are healthy and delicious! I really liked them with Tamari. I was going to try them with sriracha but I ate them to fast -_-